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1
In a small, heavy saucepan, combine 1 1/2 cups sugar, the corn syrup, and water.
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2
Heat over medium, stirring occasionally, until the sugar has dissolved.
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3
(Rub a bit between your fingers to make sure there is no graininess.)
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4
Raise heat to bring to a boil.
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5
Do not stir anymore.
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6
Boil, washing down the sides of the pan with a pastry brush dipped in cold water to prevent the sugar from crystallizing, until a candy thermometer registers 230F, about 5 minutes.
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7
(Depending on the humidity, this can take anywhere from 4 to 10 minutes.)
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8
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes.
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9
Gradually add the remaining 1/4 cup sugar.
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10
Remove the syrup from the heat when the temperature reaches 230F (it will keep rising as the pan is removed from the heat).
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11
With the mixer on medium-low speed, pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg white mixture.
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12
Beat the frosting on medium until cool, 5 to 10 minutes.
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13
The frosting should be thick and shiny.
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14
Use immediately.
