Fluffy Brown Sugar Icing {Pat’s Recipes} #desserts #cream

In this little curious town, there are scarcely any individuals that you don't run into every day. It's been a culture stun, an atmosphere stun, and certainly a culinary stun since moving to this northern Canadian burg. And keeping in mind that there are minutes where I long for my urban desert home, there are additionally snapshots of sweet and express delight. One of those minutes happened when I met Pat.

Pat is a sweet old woman who lives only a couple of houses down from me. She's a fun witted grandmother with a couple of stories to tell. She has a place with a similar Church as I do, and when you have under 30 individuals in your general vicinity, you become more acquainted with them truly well. Pat's better half died last July, and every last bit of her youngsters and grandkids have since a long time ago moved away. She's been experiencing difficulty getting around alone nowadays, so she's drawing nearer to her family. We have been helping Pat in pressing up her home and discovering little fortunes en route.

We unearthed an old trunk that was loaded up with adoration letters, hand-made child covers and booties, knickknacks, and a plenty of manually written plans. My heart started to pulsate quicker as I ran my fingers through them, and I could see Pat become energized when I got some information about them. She hasn't cooked much since her better half passed, and it was something she wanted to do. She charitably gave me a pile of captivating plans and I couldn't hold back to delve in.

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INGREDIENTS

• 1 cup brown sugar (packed)
• 1/4 cup water
• 1/2 cup corn syrup
• 4 egg whites*
• 2 tsp vanilla

INSTRUCTIONS

1. Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
2. Meanwhile, beat egg whites until stiff.
3. SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.
4. Let cool to room temp, then store covered in the fridge until ready to use.
5. Enjoy!

NOTES
*The egg whites are cooked when the hot sugar syrup is slowly streamed into them. So no worries about raw egg whites! 🙂

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