Combine sugar, water and corn syrup in
small saucepan. Bring to a boil and boil hard, without stirring to
242F (116C) (syrup spins 6- to 8-inch (15- to 20.5cm) thread when
dropped from the tines of a fork). Beat egg whites until stiff. Pour
hot syrup in a thin stream into egg whites, beating constantly.
Continue beating until stiff peaks form. Blend in vanilla.