1/2 c. sugar
1/4 c. white Karo syrup
1 tsp. vanilla
2 tbsp. water
2 egg whites

Combine in saucepan the sugar, water and syrup; bring to rolling boil. Cook to 242 degrees, or until it spins a 6" to 8" thread. Just before syrup is ready, beat the egg whites until stiff. Pour hot syrup very slowly in a thin stream into beaten egg whites, beating continually. Continue beating until frosting holds peaks. Blend in vanilla. Spread 2 (8" or 9") layers or 9"x13" oblong pan.