Ingredients

2 C. sugar
1 C. water
2 Tbsp. light corn syrup
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla

Cooking Instructions

Mix sugar, water and syrup and cook, stirring often, until sugar is dissolved. Boil until syrup reaches soft ball stage, 234, on a candy thermometer. Beat eggs with salt until frothy. Add 1/3 of boiling syrup to the egg whites in a thin stream, beating constantly. Then return syrup to heat and cook a little more. Add second third of boiling syrup in the same manner. Place the remainder of syrup on heat to reach crack stage, about 290; add to egg whites. Add cream of tartar and vanilla. Whip until creamy. If icing gets too hard and stiff, add a few drops of water at a time until it is right consistency for smooth spreading.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)