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Suggest a better descriptionCook 4-1/2 cups sugar, water and corn syrup to soft-ball stage (238 degrees on candy thermometer). Add slowly to egg whites, beating thoroughly until consistency of cream. Add confectioners sugar. This is a soft-on-the-inside and crusty-on-the-outside icing that never fails. Leftover may be refrigerated then placed over pan of warm water when ready to use. Variation: Mix with fresh or toasted coconut flakes for chocolate or yellow cake. MRS ELTON BATCHELOR (SUE) MARVELL, AR From the book
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Serving Size: 1 Serving (2850g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10539 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.4mg | 1 % | |
Potassium 55.5mg | 1 % | |
Total Carbohydrate 2724g | 801 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2724g | ||
Protein 0g | 0 % | |
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: 10539
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