4 egg whites
1/2 c. confectioners sugar
1 tsp. vanilla
1 1/2 c. white corn syrup

Beat egg whites until stiff. Add sugar and vanilla. In a small saucepan bring to boil corn syrup and cook briskly until it reaches 239 degrees on a candy thermometer (soft ball stage). Beating the egg whites mixture constantly. Pour in the corn syrup and continue beat until cool and thick.