|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||1 1⁄2 Tablespoon|
|Vanilla extract||1 Teaspoon|
Stir sugar, water, and corn syrup together in a saucepan over low heat until sugar is dissolved.
Cook without stirring until mixture reaches 240Â°F.
Beat the egg whites until stiff, not dry, peaks are formed; continue beating while pouring the hot syrup over them in a steady thin stream.
Continue beating until frosting is very thick and will form and retain swirls when beater is lifted.
Blend in the extract.