Icing for Petit Fours

31 Dec

3 cups sugar

1/4 tsp cream of tartar

1 -1/2 cups hot water

1 tsp vanilla

2 1/4 cups confectioners sugar, sifted

Combine granulated sugar, cream of tartar, and hot water in a heavy sauce pan. Cook over medium heat until syrup reaches 226 degrees on candy thermometer. Cool until lukewarm (110 degrees). Stir in vanilla. Gradually beat in confectioners sugar until icing is of good pouring consistency. tint with food coloring if desired. Pour over petit fours. Trim edges after completely cool. If icing starts to thicken, re-heat over boiling water

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