Honey Cotton Jellies Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C) and grease a 10 inch Bundt pan.

In a large bowl, combine sugar and cornstarch. Stir thoroughly to make sure mixture is smooth and just warm. Stir in water and egg whites until just boiling. Then add tartar or milk; if necessary, blend until necessary.

Spoon 2/3 the batter onto a greased surface, and press down to avoid splitting. Using a rubber spatula, spread equal portions over greased surface.

Arrange remaining portion of batter over pretzels. Spread tips of pastries 2 inches apart across prepared pan.

Bake for 26 to 29 minutes in the preheated oven. Cool 10 minutes before serving.

To make Vanilla Ice Cream:

You'll need:

1 2/3 cups cold water (1/8 cup)

1/3 cup shortening

1 1/4 cups white sugar

1 1/2 cups nonfat milk

2 eggs, beaten

1 teaspoon vanilla extract

2 tablespoons confectioners' sugar for coating

Combine 1/2 cup sugar, 2 eggs and vanilla extract in a 2 quart saucepan, bringing to a boil. Cook, stirring frequently, until mixture thickens. Remove from heat and stir in hot milk. Return to heat and bring to a boil over low heat, then remove from heat. Stir in 1 cup hot milk. Let cool 15 to 20 minutes. Stir in vanilla until necessary. Off heat; whisk butter or margarine into mixture. In medium mixer bowl, whip egg whites until soft peaks form. 7 teaspoons at a time, beat in confectioners' sugar one minute before watch now

Spread ice cream in prepared pan, leaving 1-inch border. Spread tops of two sheets of butter or margarine, 1/4 inch thick, over ice cream.

In 12-inch skillet, combine remaining cream, 1/4 cup sugar, 1/2 egg whites and vanilla; gently blend. Spread evenly over ice cream. Spoon mixture over ice cream. Refrigerate 30 minutes, adding 1 tablespoon of milk at a time. Spoon over remaining ice cream. Let refrigerate about 4 to 6 hours or until firm.