1 c. sugar
1/3 c. water
1/4 tsp. cream of tartar
2 egg whites (1/3 c.)
8 soft marshmallows
1 tsp. vanilla

Combine sugar, water, cream of tartar in kettle and boil rapidly until it reaches 242 degrees, while sugar is cooking beat egg whites until stiff. When syrup reaches 242 degrees, stir the marshmallows into it until dissolved, then pour hot syrup over egg whites in a thin stream beating constantly with a mixer until it holds its shape.