2 cups sugar
½ cup water
¼ cup GRANDMA’S MOLASSES
¹/₁₆ teaspoon salt
2 egg whites, beaten
1 teaspoon flavoring
Thoroughly mix first four ingredients in a saucepan. Cook, without
stirring, to firm-ball stage (245° F.). Gradually beat hot syrup into
egg whites, beaten stiff but not dry. Continue beating until mixture
stands in high peaks. Beat in flavoring. (If frosting hardens before
spreading, beat in a few drops of hot water). Spread on tops and sides
of two 9-inch layers or on tops of 2 dozen cup cakes.