2 c. brown sugar
1/2 c. water
1/4 tsp. cream of tartar
2 firmly beaten egg whites

Mix brown sugar, water and cream of tartar in sauce pan. Cook with lid on until sugar crystals melt. Continue cooking on medium heat until it thickens slightly. Start testing by pouring small portion from spoon and continue until a hair-like portion flies out. Should be 4 to 5 inches. Pour immediately over egg whites in mixer. Continue beating until it loses it's shiny appearance. Spoon out on slightly buttered sheet of wax paper.