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2 1/2 c. sugar
1/8 tsp. salt
2 egg whites
1/3 c. white Karo syrup
1/3 c. water
1 tsp. vanilla

Place sugar, salt, syrup and water in saucepan. Stir over low heat until sugar is completely dissolved. Then boil rapidly without stirring until syrup forms a firm ball when a little is dropped in cold water or until candy thermometer reaches about 250 degrees. Set aside carefully as not to move or stir syrup.

Beat egg whites until peaks form. Pour syrup into egg whites and beat until frosting loses its shiny appearance, about 2 minutes. Add vanilla with syrup. This makes a lot of frosting.

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