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

Cook sugar, syrup and water to 242 degrees or until a firm ball when tested in cold water. Beat egg whites, adding the 2 tablespoons of sugar. Beat thoroughly, then slowly add hot syrup mixture beating until it will hold it's shape. Add flavoring. Spread on cake or put in tightly covered jar and keep in refrigerator. If too stiff, add few drops hot water.