|Sugar||2 1⁄2 Cup (40 tbs)|
|Dark corn syrup||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
Combine sugar, salt, corn syrup and water in sauce- pan.
Cook over low heat, stirring constantly, until sugar dissolves.
Bring to a boil without stirring.
Beat egg whites until foamy.
Add 3 tablespoons syrup mixture; beat until stiff peaks form.
Cook remaining syrup to 240 degrees on candy thermometer; pour slowly over egg whites, beating constantly.
Beat until frosting begins to lose gloss and hold shape.
Spread over top and side of cake.