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

Mix sugar, corn syrup and water in saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed.

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form, 10-15 minutes. Makes enough for 48-50 cupcakes or serve with chocolate cake.