2/3 c. brown sugar (packed)
3 tbsp. water
1/2 c. light corn syrup
1/3 c. egg whites (2 lg.)
1 1/2 tsp. vanilla

Combine sugar, water and syrup in saucepan. Boil rapidly to spin thread or 242 degrees. Beat egg whites while syrup is cooking until stiff enough to hold point. Pour hot syrup into egg whites in a thin stream slowly beating constantly. Add vanilla. Beat until icing holds it's shape. Spread between layers and on cake.