Sweet and Sour Sauce For Gingerbread

Cinco de Mayo - Side Dish

This cooked icing is wonderful served over slices of homemade gingerbread.

Brief

Servings: 16

Yield: 2 10 inch round cakes

Sweet and Sour Sauce For Gingerbread

Ingredients

1 cup packed brown sugar

1 cup white sugar

⅔ cup water

⅛ teaspoon cream of tartar

2 tablespoons white wine vinegar

2 egg whites

1 teaspoon vanilla extract

Rhubarb Margarita

Side Dish

Directions

Step 1

In a saucepan combine the brown sugar white sugar water cream of tarter and vinegar. Bring to a boil and cook to soft ball stage 236 degrees F (113 degrees C).

Step 2

In a large deep mixing bowl beat egg whites until stiff peaks form.

Step 3

Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.

Nutritional Information

Sweet and Sour Sauce For Gingerbread

Servings Per Recipe:16

Calories: 103.5

% Daily Value *

Protein: 0.5g 1%

Carbohydrates: 26.1g 8%

Sugars: 25.9g

Niacin Equivalents: 0.1mg 1%

Folate: 0.3mcg

Calcium: 12mg 1%

Iron: 0.1mg 1%

Magnesium: 1.7mg 1%

Potassium: 29.6mg 1%

Sodium: 11mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.