Nut Caramel Frosting
Ingredients
- 1¼ cups brown sugar
- ⅓ cup water
- ¼ cup white sugar
- Whites 2 eggs
- 1 teaspoon vanilla
- ¼ cup English walnut meats, broken in pieces
Steps
- Boil sugar and water as for White Mountain Cream. Pour gradually, while beating constantly, on beaten whites of eggs, and continue the beating until mixture is nearly cool. Set pan containing mixture in pan of boiling water, and cook over range, stirring constantly, until mixture becomes granular around edge of pan. Remove from pan of hot water and beat, using a spoon, until mixture will hold its shape. Add nuts and vanilla, pour on cake, and spread with back of spoon, leaving a rough surface.
More recipes with brown sugar, eggs, vanilla or walnuts
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.