The Vintage Chiffon Cake Site

Frostings/Icings, etc.

Candy Mountain Icing

Stir until well blended in
small saucepan 1/2 cup sugar, 1/4 cup white corn syrup,
2 tbsp. water. Boil rapidly until mixture spins a 6 to
8-in. thread (242°). When mixture begins to boil, start
beating 2 egg whites. Beat until stiff enough to hold a
peak. Pour hot syrup in a thin steady stream
into beaten egg whites, beating constantly with electric
or rotary beater until mixture stands in very stiff peaks.
Blend in 1/3 cup coarsley crushed peppermint candy
(1 stick).

Source: Gold Medal Chiffon Cakes, p. 15.