2 1/2 c. sugar
1/2 c. light Karo syrup
1/2 c. water
2 egg whites
1/2 tsp. vanilla

Combine sugar, syrup and water. Cook to soft ball stage. Pour over stiffly beaten egg whites, beating constantly. Add vanilla and beat until cold and stiff enough to hold its shape. Spread on cold cake. This frosting can be kept in a covered jar for a week. If necessary soften with boiling water.