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Sweet and Sour Sauce For Gingerbread

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"This cooked icing is wonderful served over slices of homemade gingerbread."
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servings 103
Original recipe yields 16 servings (2 10 inch round cakes)


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  1. 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).
  2. In a large, deep mixing bowl, beat egg whites until stiff peaks form.
  3. Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.

Nutrition Facts

Per Serving: 103 calories; 0 26.1 0.5 0 11 Full nutrition

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