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

Combine first 3 ingredients. Heat and stir until sugar dissolves. Heat on high until temperature on candy thermometer reaches 242 degrees.

While waiting, beat egg white's until they form peaks. Pour hot mixture slowly into beaten egg whites while heating at low speed. Beat in vanilla and salt; fold in mayonnaise for consistency. Fold in orange rind. Do not refrigerate. Has a 6 day shelf life in closed tupperware. Serve over fruit (especially pineapple).