2 cups Sugar
1/2 cup Water
2 tablespoons Light corn syrup
1 dash Salt
4 Egg whites
1/2 teaspoon Vinegar
1 teaspoon Vanilla
1. Combine sugar, water, corn syrup and salt in a medium saucepan.
cook over medium heat, stirring until sugar is dis- solved.
2. Wash sugar crystals from side of pan with a pastry brush dipped in water.
Clip candy thermometer to side of pan.
3. Boil syrup to the soft ball stage (240 degrees) or until a fork
when dipped into the syrup and held above the pan will form a thread.
4. While syrup is cooking, beat the egg whites in a large bowl with
electric mixer until foamy. Beat in vinegar and continue to beat until
whites form stiff peaks.
5. Pour the hot syrup in a thin stream very slowly into the stiffly
beaten whites while continuing to beat the mixture.
Beat until frosting is thick and forms soft peaks; beat in vanilla.
