Sauces, Frostings, Icings and Creams

Combine; 1 3/4 cup maple syrup
1/2 cup brown sugar or white granulated sugar

in 1 quart saucepan. Cook until it spins a thread. Beat 3 egg whites until stiff, but not dry. Drizzle cooked syrup into egg whites, beating all the while and until it loses its gloss. Sometimes just letting it sit for a few minutes and beating again will do the trick to make it lose its gloss, otherwise it will be very "sticky".

Bring 2 cups of maple syrup to a boil. Dissolve 2 tablespoons of cornstarch in a little cold water and pour it gradually into the boiling syrup, stirring it to prevent lumps. Add a little grated nutmeg if desired. Cook the sauce 5 to 8 minutes. Two tablespoons of butter may be added if desired.

1/2 cup maple sugar, 1/2 cup granulated sugar, 1/4 cup of water. Boil until it will hair from a spoon. Stir briskly into the beaten white of an egg. Beat until cool enough to spread.

Yield: frosting for 1 cake (9-inch layer or 9x13x2 inch oblong)
Pan: 1-quart double boiler

3/4 cup maple syrup
1 teaspoon light corn syrup
1/4 cup sugar
1 egg white
1/8 teaspoon salt

1. Place all of the ingredients in the top of the double boiler. Beat the mixture
for 1 minute with an electric mixer or rotary beater.
2. Place the mixture over boiling water and cook it, beating constantly, until it is stiff enough to stand in peaks (about 7 minutes). Keep the water in the double boiler boiling actively throughout and scrape the mixture from the sides of the pan with a rubber spatula several times during the cooking.
3. Remove the frosting from the heat and continue to beat it until it is cool and of a spreading consistency.

1/2 cup maple syrup
1/8 tsp. salt
2 egg whites

Boil syrup until it spins a "long" thread. Slowly pour over stiffly beaten egg whites and beat till thick.

1 cup maple syrup l/3 cup sugar
2 egg whites, beaten stiff

 Cook syrup and sugar together until it threads when dropped from a spoon. Pour slowly over egg whites. Beat until thick enough to hold its shape.

6 tablespoons butter
6 tablespoons maple syrup
2 cups confectionery sugar
1/2 cup chopped walnuts

Cream butter and beat in syrup. Gradually add sugar. Beat till smooth. Spread icing between layers. Sprinkle with nuts. Will ice a double layer cake.

Boil syrup to 230F (20-22 above the boiling point of water, which should be established at the time syrup is boiled for creaming.) Remove immediately from heat and cool quickly by seating pan in ice water or cold running water. Cool to 70F or lower. Stir the thickened syrup by moving a wood spoon or paddle back and forth. Mixing should be continuous and takes time (approx. 20 minutes). When surface becomes dull and the cream retains ridges created by stirring, creaming is complete.

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