1/2 c. Karo syrup (red label)
2 c. sugar
1/4 tsp. salt
1/2 c. water
2 egg whites
1/2 tsp. vanilla

Combine first 4 ingredients, cook over medium heat, stirring constantly until sugar is dissolved. Cook without stirring to hard ball stage (265 to 270 degrees). Just before syrup reaches 265 degrees beat egg whites until stiff but not dry. Pour syrup slowly over egg whites beating constantly. Continue beating until mixture holds its shape. Add vanilla, pour into lightly buttered pan; mark into squares or drop from tip of spoon onto wax paper. if desired candied cherries or nut meats may be added to this candy just before candy is dropped.

Makes about 1 pound. A few drops of red or green food coloring may be added while mixing for Christmas coloring if desired.