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Suggest a better descriptionMix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. To get an accurate temperature reading it may be necessary to tilt the saucepan slightly. It takes 4 to 8 minutes for the syrup to reach 242 degrees. While mixture boils, beat egg whites in medium bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla and instant coffee. Beat on high speed about 10 minutes until stiff peaks form. Preparing this type of frosting on a humid day may require a longer beating time. Frosts a 13 X 9-inch cake or fills and frosts two 8- or 9-inch cake layers Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 18, 1998
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 268 | ||
Calories from Fat: 13 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 690.3mg | 24 % | |
Potassium 670.2mg | 18 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 20.9g | ||
Protein 43.2g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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