1 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water

Cook over low heat; gently stir to dissolve sugar. Cover. Boil 2 minutes. Wipe off sugar crystals from inside of pan sides. Use candy thermometer, cook until 238 degrees (softball stage).

Meanwhile, in large mixer bowl beat until stiff: 1 egg white. With mixer on high speed pour 1/2 (softball stage) syrup over egg white. Beat until thick.

Meanwhile, continue to heat last half of syrup to 275 degrees (hardball).

With mixer on high speed, add hardball stage syrup. Beat until very heavy. Test: Holds shape on spoon and is not sticky to touch.

2 tsp. vanilla
2 tbsp. butter
1/2 c. diced cherries, optional
1 c. gumdrops, optional

Pour into buttered pan. Store covered overnight before cutting.