2 1/2 c. sugar
1/2 c. syrup (white Karo)
1/2 c. hot water
whites of 2 eggs

Cook sugar, syrup and hot water until it forms a soft ball in cold water. Pour 1/3 of syrup into well beaten egg whites. Beat well. Allow the syrup to cook while beating. Add the second third of syrup in the same manner. Allow the last third to boil while beating. Finally add the last third of syrup and beat until ready to pour into a buttered dish. Flavor to suit taste.