1. Combine granulated sugar, water, cream of tartar and salt in a saucepan; cook and stir until sugar melts. 2. Cook WITHOUT stirring until syrup reaches 260° on candy thermometer; Wash down sugar crystals from side of pan with wet brush. 3. Beat egg whites until stiff; add syrup slowly; beat 3 min.; on low speed, beat in confectioners' sugar. 4. Cool; fold in vanilla and butter. 5. For chocolate frosting: beat in 4 squares of unsweetened baker's chocolate that has been melted and cooled. ---------------------------------------------------------------------------
Nutrition
Ingredients
