3 c. sugar
3/4 c. light corn syrup
3/4 c. cold water
2 egg whites (no yolk)
1 tsp. vanilla

Place sugar, syrup and water in pan over low heat; stir until sugar is dissolved. Beat egg whites until stiff; add a pinch of salt. Cook syrup until it is 265 degrees on candy thermometer or hard ball and cracks when hit against side of cup. Add syrup gradually to egg whites. Add vanilla; beat until candy is thick enough to drop from spoon.