1 cup corn syrup (Karo)
4 cups granulated sugar
1 tbsp. vinegar
1 cup water
pinch of salt
4 egg whites, well beaten
1/2 lb. walnuts, chopped
1 tsp. vanilla

Cook syrup, sugar, vinegar, water and salt to a very firm ball stage (262°F on candy thermometer).

Beat slowly into well beaten egg whites. Add walnuts and vanilla.

When mixture begins to thicken, drop by spoonfuls on heavy waxed paper.

Pack fudge in an airtight container.

Cooks Note: Use of a candy thermometer is recommended.