Sweet and Sour Sauce For Gingerbread recipe

2 servings

1 cup packed brown sugar

1 cup white sugar

2/3 cup water

1/8 teaspoon cream of tartar

2 tablespoons white wine vinegar

2 egg whites

1 teaspoon vanilla extract

In a saucepan, combine the brown sugar, white sugar, water, cream of tarter and vinegar.

Bring to a boil and cook to soft ball stage, 236 degrees F (113 degrees C).

In a large, deep mixing bowl, beat egg whites until stiff peaks form.

Slowly pour the sugar mixture into the egg whites while beating constantly.

Add vanilla and beat until thick and creamy.