1 C. granulated sugar
1/2 C. hot water
2/3 C. light corn syrup
2 egg whites
1/4 tsp. vanilla extract
Dash of salt
1/4 C. mayonnaise
1 T. grated orange rind
Combine sugar, corn syrup and hot
water. Heat, stirring until sugar dissolves. Boil without stirring to firm ball stage (244
to 248ºF on a candy thermometer; in humid weather cook to 248ºF).
Beat egg whites stiff. Slowly add hot
syrup, beating at high speed until thick and fluffy. Add salt and vanilla extract. Gently
fold in mayonnaise and orange rind. If thicker then desired, fold in 1 or 2 tablespoons
more mayonnaise, or 1 or 2 teaspoons water. Makes about 3 cups.
