2 C Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar 2/3 C hot water 2 T white corn syrup 3 egg whites 1/4 tsp cream of tartar 10 or 12 large marshmallows
Put sugar, water and corn syrup over slow fire; stir until sugar is dissolved and mixture begins to boil. Cover for 2 or 3 minutes to wash down crystals. While syrup cooks, beat egg whites and cream of tartar until stiff. Allow syrup to boil vigorously until it spins a thread (soft-ball stage, 238 degrees F). Add marshmallows and remove from fire. Pour syrup very slowly into egg whites, beating constantly. Be sure that syrup goes into the egg whites and not on the sides of bowl. After 1/4 of the syrup has been added, it may be poured more rapidly. Beat until cool. Frosting should hold its shape when dropped from a spoon. Keep over hot water while frosting a cake to prevent its becoming too hard. Makes enough for top and sides of a 3-layer cake.
