1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water
2 egg whites
1 tsp. vanilla

Mix sugar, corn syrup and water in saucepan. Cover; heat to boiling over medium heat, uncover; boil rapidly until candy thermometer registers 242 degrees or until small amounts of mixture dropped in cold water forms a firm ball and holds its shape.

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla, beat on high speed until stiff peaks form.