French Petits Fours
2 CUPS SUGAR
1/8 TSP CREAM OF TARTAR
2 TBS SOFT MARGARINE OR BUTTER
1 CUP HOT WATER
1 POUND POWDERED SUGAR
Combine granulated sugar, cream of tartar and water in saucepan.
Cook and stir over medium heat until sugar dissolves. Cook
to 226°F without stirring. Wash down sugar crystals on
sides of pan with wet brush. Cool to 110°F. Blend in
confectioners sugar gradually, beating until smooth. Add butter.
Add flavoring and food colors. Thin down frosting with a few
tsp hot water until pouring consistency. Place petits fours on
wire rack over wax paper. Slowly pour frosting by tsp over cake.
Spreading evenly with a small spatula. Scrape up drippings and
re-use, adding a little water.
3 Squares unsweetened chocolate, melted.
1 tbs instant coffee.
1-1/2 tsp vanilla or almond extract.
1-2 tbs rum or brandy extract.
YIELD: Frosting for 3 Dozen Petits Fours (2x1)
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