White Mountain Frosting

NEED: 1/2 cup sugar 1/4 cup light corn syrup 2 tablespoons water 2 egg whites 1 teaspoon vanilla Stir sugar, corn syrup and water in saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil rapidly until candy thermometer reads 242 degrees or a small amount of mixture forms a firm ball well dropped in cold water. While mixture boils beat egg whites until they form stiff peaks. While mixing with a electric mixer at medium speed pour hot syrup, very slowly, into egg whites. Add vanilla and beat on high until stiff peaks are formed. Will frost two 8 or 9 inch layers or one 9 x 13 inch cake. Enjoy!