Put sugar, hot water, corn syrup into saucepan, heat slowly to boiling, stirring until sugar is dissolved. Wipe down sugar crystals from side of pan before syrup starts to boil. When syrup begins to boil, beat egg whites with salt until foamy. Pour 2 T. of syrup on egg whites and continue beating. Cook syrup to soft ball stage, 234 F.

Pout half syrup onto beaten egg whites very slowly and continue beating.

Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of the Ohio State Grange Home Economics Committee.