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

Cook sugar, syrup and water until it spins thread about 3 inches longer or 220 degrees. Beat whites stiff; pour on hot syrup slowly, beating continually. A wire whisk is satisfactory for this purpose. Add flavor and continue beating until mixture is almost cold and will hold its shape. This frosting may be kept in covered jar for week or longer. Soften by adding few drops boiling water.