French Petits Fours
	
	Frosting
	
	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.
	
	Flavors:
	
	3 Squares unsweetened chocolate, melted.
	or
	1 tbs instant coffee.
	or
	1-1/2 tsp vanilla or almond extract.
	or
	1-2 tbs rum or brandy extract.
	
	YIELD:  Frosting for 3 Dozen Petits Fours (2x1)

	
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