White Mountain Frosting:

1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
2 egg whites (1/4 cup)
1 teaspoon 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 242 degrees on candy thermometer or until syrup spins a 6 to 8 inch 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 stiff peaks form; add vanilla during last minute of beating.