1 c. sugar
1/3 c. water
1 tbsp. light corn syrup
1/8 tsp. salt
2 egg whites
1 tsp. vanilla
2-3 tbsp. confectioners' sugar

Combine first 4 ingredients in a saucepan. Stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon. Hold spoon high above saucepan. (Should reach 238 to 242 degrees.)

Meanwhile, beat egg whites on high speed in large bowl until stiff but still moist, about 2 1/2 minutes. Scrape bowl while beating. Pour hot syrup slowly over egg whites while beating on high speed. Continue beating until mixture is very fluffy and will hold its shape.

Add 1 teaspoon vanilla. Beat until blended. If icing doesn't seem stiff enough, beat in 2-3 tablespoons confectioners' sugar, a tablespoon at a time, until stiff enough to hold shape.