White Mountain Frosting

1/2 cup sugar
1/4 cup light corn syrup
2 tbsp. water
2 egg whites (1/4 cup)
1 tsp. vanilla

In small saucepan, combine sugar, corn syrup and water.
Cover; heat to rolling boil over medium heat.
Remove cover and boil rapidly, without stirring, to 242F on candy thermometer or until syrup spins in a 6 to 8" thread when dropped from a spoon.
As mixture boils, beat egg whites until stiff peaks form.
Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.
Beat on high speed until stuf peaks form; add vanilla during last minute of beating.