1/2 cup granulated sugar
1/4 cup light corn syrup
2 tbsp water
2 (1/4 cup) egg whites
1 tsp vanilla extract
In a small saucepan mix together the sugar, corn syrup, and water; cover and heat to a rolling boil over medium heat. Uncover and boil rapidly to 242 degrees on a candy thermometer or until mixture firm ball stage. (Firm ball stage: a small amount dropped into very cold water forms a firm ball that holds its shape until pressed.)
As the above mixture boils, beat the egg whites until stiff peaks form.
Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form. Stir in the vanilla during the last minute of beating.
Cocoa Mountain Frosting - Same as above but sift 1/4 cup cocoa powder over the frosting and gently fold in until blended.
Cherry-Nut Mountain Frosting - Same as above but stir in 1/4 cup chopped candied cherries and 1/4 cup chopped nuts.
Pink Mountain Frosting - Substitute 2 tablespoons maraschino cherry syrup for the water.