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

Mix sugar, water, corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook at 242 degrees or until syrup spins in 6 to 8 inch threads. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream, into the beaten egg whites. Continue beating until frosting holds a peak. Blend in vanilla.