1 c. sugar
1/3 c. water
1/3 tsp. cream of tartar
2 egg whites (1/3 c.)
8 soft marshmallows, quartered
1 1/2 tsp. vanilla

Mix sugar, water and cream of tartar in saucepan. Boil rapidly without stirring until syrup spins a 6 or 8 inch thread. While syrup is cooking, beat egg whites until stiff enough to hold a point. Stir in marshmallows until dissolved. Pour hot syrup slowly into beaten egg whites, beating constantly. Add vanilla. Beat until icing holds its shape.