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2 large egg whites

1/4 cup light corn syrup
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract

1. Combine sugar, corn syrup and water in a 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242°F (115°C) on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.
2. Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form.

Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cake layers.

Cook's Note: It is recommended to avoid preparing this type of frosting on humid days, although not impossible to make, it will require a longer beating time.

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