A Good Old CLASSIC From Our Grandmothers.... Hot Syrup “Frosting”

A few days ago, I discovered Chef artisan Réjean Michaud, originally from New Brunswick. A passionate enthusiast of traditional and ancestral recipes and author of the site Les Recettes de Pépère. It is with great pleasure that I share with you some of his wonderful recipes.

Ingredients

1 cup of brown sugar

1/4 cup of water

1/2 cup of corn syrup

4 egg whites

2 teaspoons of vanilla

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Preparation

In a saucepan, combine the brown sugar, water, and corn syrup.

Bring to a boil and let simmer for 10 minutes. Remove from heat.

In a large bowl, whip the egg whites to form peaks.

Slowly incorporate the brown sugar mixture and the vanilla, stirring constantly.

Frost your favorite white cake.