2/3 c. sugar
2 2/3 tbsp. water
1/3 c. light corn syrup
2 egg whites
1 1/2 tsp. vanilla

Mix sugar, water and corn syrup thoroughly in saucepan. Boil slowly without stirring until syrup spins a 6 to 8 inch thread (242 degrees). While syrup is cooking, beat egg whites until stiff enough to hold a point.

Pour hot syrup very slowly in a thin stream into stiffly beaten egg whites, beating constantly. Add vanilla and beat until frosting holds its shape.