| | Directions | | Mix sugar, water and corn syrup and cook to soft ball stage, 238 degrees on a candy thermometer. Add slowly to egg whites, which have been beaten stiff but not dry, beating thoroughly until the icing is like cream. Add confectioner's sugar. This is a soft on the inside, crusty on the outside icing that never fails. Leftovers may be refrigerated, then heated in warm water to lukewarm and used as needed. Good on chocolate, yellow or white cake. |
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| Ingredients | | - |  | 4 1/2 cups sugar |
| - | | 1 cup water |
| - | | 6 tablespoons white corn syrup |
| - | | 6 egg whites, beaten stiff |
| - | | 1/3 cup confectioners sugar |
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