1 c. sugar
1/2 c. boiling water
1/4 tsp. vinegar
2 egg whites, stiffly beaten
10 marshmallows, quartered

Place sugar, boiling water and vinegar in a saucepan and stir over heat until the sugar is dissolved. Cover for 2 minutes to prevent crystals from forming and cook without stirring. Remove cover and cook until a small amount dropped into a cup of cold water forms a soft ball. Pour in a thin stream over stiffly beaten egg whites, beating constantly. Add marshmallow pieces and continue beating until cool and thick enough to spread.