Instructions: Cook 4-1/2 cups sugar, water and corn syrup to soft-ball stage (238 degrees on candy thermometer). Add slowly to egg whites, beating thoroughly until consistency of cream. Add confectioners sugar. This is a soft-on-the-inside and crusty-on-the-outside icing that never fails.

Leftover may be refrigerated then placed over pan of warm water when ready to use. Variation: Mix with fresh or toasted coconut flakes for chocolate or yellow cake.

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