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1-1/2 Cups / 375 mL Brown Sugar
1/2 Cup / 125 mL Water
1/8 teas. / 0.6 mL Cream of Tartar
3 Egg Whites, room temperature
1-1/2 teas. / 7.5 mL Watkins Caramel Extract
Combine brown sugar, water and cream of tartar in heavy medium-sized saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture begins to boil. Continue to boil until it reaches a temperature of 240ºF / 115ºC on candy thermometer. Just prior to reaching appropriate temperature, beat egg whites in large mixing bowl until soft peaks form. Pour brown sugar syrup in a steady stream into egg whites while beating. Continue beating until stiff peaks form. Beat in Caramel Extract.
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© Copyright 1999 The Rising Stars Team
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