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

Mix sugar, syrup and water and bring to boiling point, stirring only until sugar is dissolved, then continue boiling rapidly until a little dropped into cold water forms a soft ball (238 to 240 degrees). Pour in fine stream over stiffly beaten egg whites beating constantly. Add vanilla and continue beating until cool and of spreading consistency 10 to 15 minutes. As frosting becomes too stiff for beater, substitute flat wooden spoon. Setting the bowl containing frosting over a pan of boiling water hastens the thickening.