WHITE MOUNTAIN FROSTING WITH VARIATIONS

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.

Variations:
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.