1 c. sugar
1/2 c. hot water
2/3 c. light corn syrup
2 egg whites
1/4 tsp. vanilla
1/4 c. mayonnaise
1 tbsp. grated orange rind
Dash of salt

Combine sugar, corn syrup, and hot water. Heat, stirring until sugar dissolves, then boil without stirring to firm ball stage (244 to 248 degrees on a candy thermometer; in humid weather cook to 248 degrees).

Beat egg whites stiff. Slowly add hot syrup, beating at a high speed until thick and fluffy. Add salt and vanilla. Gently fold in mayonnaise and orange rind. Makes 3 cups. Pour over fresh assorted fruit.