"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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