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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Combine sugar, corn syrup and water then place over low flame and stir constantly until sugar is dissolved and mixture boils.
  2. Continue cooking until a small amount of syrup forms a soft ball in cold water.
  3. Pour syrup in fine stream over egg whites beating constantly then add vanilla and continue beating until stiff enough to spread on cake.

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