1 c. white karo syrup 4 beaten egg whites 1 c. sugar 3 Tbsp. of sugar
Cook syrup and sugar until it forms soft ball or until it threads when tested. Test threading by the spoon full by pouring mixture back into cooking syrup and sugar until it thinly threads off. Pour cooked mixture slowly over beaten egg whites using electric mixer. Add 2 tsp. vanilla and beat until icing is as stiff as you like.
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