1 cup sugar
½ cup water
2 egg whites
¼ tsp. cream of tarter
2 Tbsp. white Karo syrup
desired flavoring

Beat egg whites and cream of tarter until stiff. Add Karo syrup to mixture and set aside. Boil sugar and water together until it forms a soft ball, when dropped in cold water. While stirring constantly, slowly pour egg white mixture into sugar mixture, cook until desired consistency. Flavor with orange, coconut, or almond flavoring and tint to match decorations on cake.

“Mom made and decorated many wedding cakes including mine and Charlene’s. Her first introduction to cake decorating was when she worked in the bakery owned by her father-in-law in 1934 as a newlywed.” – Nadine

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