ksul-uasc-mscc224_083

Honey Nougat Icing

2 egg whites	¼ t. cream of tartar
1½ c. gran. sugar	1/8 t. salt
4 Tb. cold water	½ t. vanilla
2 Tb. white corn syrup	¼ c. chopped, toasted almonds
2 Tb. honey

Combine first 7 ing. in top of
double boiler & stir gently until well
mixed. Place over rapidly boiling water
& beat constantly until mixture peaks
from end of beater (about 5 min) Then
remove from heat, add vanilla & beat
until thick enough to spread. Sprinkle
nuts on top or sides.

Divinity Icing

2½ c gran sugar	2 egg whites
1/3 c. white corn syrup	1 t. vanilla
½ c. cold water	½ c. chopped nuts
¼ t. salt

Combine sugar, syrup, water, &
salt in a saucepan & cook to 242º.
Meanwhile beat egg whites stiff but
not dry with beater at high speed