4 1/2 c. sugar
1 c. water
6 tbsp. white Karo
6 egg whites beaten stiff
1/3 c. confectioners' sugar

Mix sugar, water and Karo. Cook to soft ball stage, 238 degrees on a candy thermometer. Add slowly to egg whites, which have been beaten stiff but not dry, beating thoroughly until the icing is like cream. Add 1/3 cup sugar. This is a soft-on-the-inside, crusty-on-the-outside icing that never fails.