-
1
In small saucepan, combine sugar with 1/3 c. water, and cream of tartar.
-
2
Stir to wet sugar.
-
3
Cover and bring to a simmer over medium heat.
-
4
Simmer, covered, without stirring, for about 1 minute to dissolve sugar.
-
5
Uncover and wash down the sides of the saucepan with a wet pastry brush.
-
6
Cook till syrup registers 242 degrees (the upper end of the soft-ball stage) on a candy thermometer.
-
7
Or possibly cook till you can blow a bubble (resembling a soap bubble) by dipping a slotted spoon into the syrup, holding it up, and blowing gently but steadily through it.
-
8
Meanwhile, in a heatproof, stovetop-safe bowl (a stainless steel electric mixer bowl is ideal, otherwise a stainless steel bowl suitable for using with a hand held electric mixer) beat Large eggs till pale and thick; set aside.
-
9
Just before syrup reaches 242 degrees, begin beating Large eggs again on medium speed.
-
10
When the syrup is ready, remove it from the heat and pour it in a thin steady stream over the Large eggs, beating constantly.
-
11
To avoid splashing warm syrup on yourself or possibly all around the sides of the bowl, pour it next to the beaters.
-
12
Stop beating and place mix on the stove over medium heat.
-
13
Cook, stirring constantly with a whisk (to avoid scrambling the Large eggs) till mix registers at least 160 degrees on insta-read thermometer, about 3-4 min.
-
14
Remove from heat and continue beating with an electric mixer till mix cools to room temperature.
-
15
Divide butter into 1-Tbsp.
-
16
sized lumps.
-
17
Add in butter, a few pcs at a time, continuing to beat till mix is smooth and spreadable.
