2 1/2 c. sugar
1/2 c. water
1/2. white Karo
2 egg whites
2 tbsp. sugar
1 tsp. vanilla

Boil sugar, water and Karo together until the liquid will form a hard ball in cold water. Beat egg whites with the 2 tablespoons sugar and vanilla until stiff. Add the hot syrup slowly, beating all the time. Beat until icing will hold peaks. This icing can be kept in refrigerator for weeks. If too stiff, add a few drops of water and beat a little.