1/2 cup light corn syrup (Karo)
1 cup water
3 cups sugar
1 tsp. salt
2 egg whites
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate chips

Bring syrup and water to a boil; remove from heat. Add sugar and return mixture to heat, stirring constantly until sugar is dissolved. Cover and boil for 3 minutes.

Remove cover; insert candy thermometer and boil to hard ball stage (266°F on candy thermometer).

Beat salt and egg whites almost stiff and pour hot syrup on them slowly, beating continuously.

Add vanilla and continue beating until mixture begins to get waxy, so the path of the beater is well defined and remains so. Quickly fold in chocolate chips.

Spread in buttered 9-inch pan. Cut while warm and let cool in pan.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 pounds.