Makes about 8 cups.
- 1 3/4 C Sugar
- 1/4 C Water
- 2 Tablespoons Light Corn Syrup
- 6 Large Egg Whites (at room temperature)
- 1 Teaspoon Pure Vanilla Extract
Heat 1 1/2 C sugar, the water and corn syrup in a medium saucepan over medium heat, stirring until sugar dissolves.
Increase heat; bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming.
Cook until it registers 235 on a candy thermometer.
Meanwhile, whisk the egg whites with a mixer on medium speed until soft peaks form, about 2 minutes. Add the remaining 1/4 C sugar; reduce speed to medium low.
Pour the hot syrup into the egg white mixture in a slow, steady stream. Increase speed to medium high; beat until stiff peaks form, about 7 minutes.
Beat in vanilla; use immediately.