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

Mix sugar, water, and corn syrup in pan. Cover and bring to rolling boil. Remove cover and cook to 242 degrees or until syrup spins a 6 to 8 inch thread. Beat egg whites until stiff; pour hot syrup very slowly in a thin stream into whites. Beat until frosting holds peaks. Blend in vanilla.