Peppermint Silhouette Frosting

• 1 1/2 cups sugar
• 1 tablespoon light corn syrup
• 3/4 cup water
• 2 egg whites
• 2 to 3 drops peppermint oil
• 2 (1-ounce) squares unsweetened chocolate, melted

1. Combine sugar, syrup, and water in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240u0b0).
2. Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour half of the hot syrup in a thin stream over whites. Return remaining syrup to heat, and continue cooking until mixture reaches hard ball stage (260u0b0).
3. Continue beating at medium speed of electric mixer, and slowly pour remaining syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form and frosting is thick enough to spread. Add peppermint oil; beat until blended. Spread immediately on cooled cake. Drizzle melted chocolate over frosting.

sugar, light corn syrup, water, egg whites, peppermint oil, chocolate

Taken from www.myrecipes.com/recipe/peppermint-silhouette-frosting (may not work)