Boiled Icing

Ingredients:


1 cup sugar
1/2 cup water
1 tbs. light corn syrup
2 egg whites
1 tsp. vanilla

Method:
Combine the sugar, corn syrup and the water in a quart pot.
In a separate mixing bowl, whip the egg whites until the are stiff and hold a peak. Set aside.
Bring the sugar mixture to a boil and then to 238 degrees F. (use a candy thermometer)
Pour the hot syrup over the egg whites in a steady thin stream, beating constantly.
Add the vanilla and beat until cool and of spreading consistency. If the icing does not seem stiff enough, beat in 2-3 tablespoons confectioners sugar 1 tablespoon at a time until still enough to hold its shape. Spread over your cake.