Years ago, and I do mean years ago, Karo Syrup came out with this recipe. It is a no fail recipe for Marshmallow icing and is still good today.
No Cook Marshmallow Icing Retro 1952
1/4 tsp. salt
2 egg whites
1/4 cup sugar
1/4 cup Karo syrup
1 1/4 tsp. vanilla
Add salt to egg whites and beat with rotary beater until mixture forms soft peaks. Gradually add sugar, 1 tbsp. at a time, beating until smooth and glossy. Slowly add Karo, beating thoroughly after each addition, until firmly peaked. Fold in vanilla. If desired, tint with food coloring. Enough to frost two 9-inch layers.
Note: Frosting Variations: Sprinkle with 1 cup coconut or omit vanilla and add 2 tbsp. grated lemon or orange rind.
Till next time..........