1/2 c. sugar
1/4 c. white corn syrup
2 tbsp. water
2 med. egg whites
1 tsp. vanilla

Blend sugar, syrup, water. Boil rapidly until mixture spins a 6 to 8 inch thread, 242 degrees. Beat egg whites until they stand in stiff peaks. Pour hot syrup in a steady stream into beaten egg whites. Beat constantly until icing stands in very stiff peaks. Blend in vanilla.