Spiced Caramel Frosting

Yield: 4 cups, or enough frosting for one 2-layer cake

1 1/2 cups firmly packed dark brown sugar
1/2 cup water
2 teaspoons espresso or coffee powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 egg whites
1/4 teaspoon cream of tartar

Bring the brown sugar, water, and espresso to a boil in a heavy 2-quart
saucepan over medium-high heat, stirring constantly until the sugar
dissolves. Cook, stirring often, until a candy thermometer reads 240 F
or a ball of mixture holds together when a small amount is dropped into
ice water. Remove from the heat and stir in the cinnamon and salt. Set
aside.

Beat the egg whites and cream of tartar with an electric mixer on
medium speed until foamy. Gradually add the hot sugar syrup in a slow
thin stream, beating constantly until stiff peaks form and the mixture
is cool.

Source: <http://www.gsnrecipes.com/gsn/ShowRecipe.cfm?recipe_id=50983>


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