Sweet and Sour Sauce For Gingerbread
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Ingredientsservings 103 cals
Original recipe yields 16 servings (2 10 inch round cakes)
- In a saucepan, combine the brown sugar, white sugar, water, cream of tarter and vinegar. Bring to a boil and cook to soft ball stage, 236 degrees F (113 degrees C).
- In a large, deep mixing bowl, beat egg whites until stiff peaks form.
- Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.
Per Serving: 103 calories; 0 g fat; 26.1 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition