• 1 3/4 sugar
• 2 tablespoons light corn syrup
• 1/4 cup water
• 6 large egg whites
• 1 teaspoon vanilla

1. In a small saucepan over medium heat, combine 1.5 cups of sugar, corn syrup and water.
2. Cook until the sugar is dissolved - about 4 minutes.
3. Raise the heat and bring to a boil without stirring. Wash down the sides with a pastry brush dipped in water to keep the sugar from crystalizing on the sides.
4. Keep cooking until 230 degrees with a candy thermometer - about 5 minutes.

Simultaneously, in the electric mixer with the whisk attachment:

1. Beat egg whites to soft peaks - about 3 minutes on medium.
2. Slowly add 1/4 cup sugar.
3. Reduce speed to medium low.

When the syrup gets to 230 degrees, remove from heat. Slowly pour syrup down the side of the bowl in a steady stream while the mixer is at medium low.

Put the mixer on medium and beat until cool, thick and shiny - about 7 minutes. Add the vanilla and use immediately.