1/2 c. water
2 tbsp. corn syrup
1 1/2 c. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
2 egg whites
1 1/2 tsp. vanilla

Stir water, corn syrup, sugar, cream of tartar and salt together well to dissolve sugar. Cook over medium heat to full boil (235 degrees on candy thermometer). Whip 2 egg whites until they begin to hold shape. Pour very hot syrup in fine stream over the egg whites, beating hard with electric beater. Add 1 1/2 teaspoons of vanilla. Beat very stiff and frost cake.