2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup (Karo)
2 egg whites
1/2 tsp, baking powder
1 tsp. vanilla

Cook sugar, water and syrup until it spins a long thread (254°F on candy thermometer), stirring often.

Beat egg whites with baking powder until stiff. Pour hot syrup over egg whites in a thin stream, beating at high speed on electric mixer until thick.

Add vanilla. Beat on low speed until thick enough to drop on waxed paper.

Cooks Note: Use of a candy thermometer is recommended.