White Cap Icing
1 cp sugar
1/4 cp boiling water
1 egg white
1/2 tsp vanilla
1 cp quartered marshmallows
1 - Combine sugar and boiling water; and stir until the sugar dissolves
2 - Boil the syrup until a little, when lifted on a spoon spins a thread.
3 - Remove any sugar crystals that may form on the sides of the pan, with
a wet pastry brush or with a clean damp cloth wrapped around a fork.
4 - In the meantime, beat the egg white stiff; and gradually pour in the syrup,
beating the icing constantly with an egg beater.
5 - When almost thick enough to spread, add the vanilla and marshmallows.