1 c. sugar
1/2 c. hot water
1/2 c. light corn syrup
2 egg whites
Dash salt
1 tbsp. mayonnaise
1/2 tsp. grated orange rind
2 tbsp. cold water (or less)
1 tsp. vanilla

Mix sugar, corn syrup and hot water in saucepan. Heat while stirring until sugar dissolves - then boil WITHOUT stirring to 225 degrees on candy thermometer (syrup will form a heavy head on edge of spoon). Beat egg whites with salt. When stiff, slowly beat in half the hot syrup. Beat 5 minutes with electric mixer on high speed. Slowly beat in remaining syrup and vanilla, mayonnaise, grated orange rind and water as needed to get good consistency. Beat on high speed 5 minutes. This sauce is good used as a dip for fresh pineapple cubes. Makes 2 1/4 cups.