Amish Wedding spread

From Ars Cookbook

From Backstop

Ingredients

2 cups sugar

2 1/2 cups corn syrup

1 cup water

1/2 cup warm corn syrup

3 or 4 egg whites

1 tsp vanilla

Directions

Cook sugar, corn syrup and water till medium hard ball (about 255º-265ºF / 124º-129ºC, meaning it would make a hard ball when tested in cold water.) Beat egg whites and warm syrup until it is light and fluffy. Pour the first mixture into the whites in a fine stream. Mix all, beat hard for 3 minutes (the mixture I mean!) Add vanilla.

Notes

Store in jars with lids, excellent topping for breakfast breads (esp. freshly baked bread) and ice cream, can use to decorate cakes too.