3/4 cup white sugar
3 tablespoons unsalted butter, softened
1 tablespoon light corn syrup
3 egg whites
1 teaspoon vanilla extract
In a small saucepan combine sugar, butter, and corn syrup. Bring to a boil and then quickly reduce heat to medium low. Continue to simmer, covered, until close to room temperature, about 2 minutes. Puree egg white, vanilla, and remaining 1 cup of sugar. Return to saucepan and cook, uncovered, until thick and frothy. Remove from saucepan and gradually stir in additional 1 cup sugar, whisking vigorously after each addition. Cool mixture, then fold in the whites. Pour into glasses and cool completely. Store in refrigerator.