2 c. sugar
1/2 c. white corn syrup
1/2 c. water
Few grains salt
2 egg whites, beaten stiff
1 tsp. flavoring

Combine sugar, white corn syrup, water and salt. Stir until dissolved. Boil gently to 240 degrees (soft ball). Beat 2 egg whites until stiff but not dry. Gradually pour 1/3 of the syrup over the egg whites; beat constantly. Cook remaining syrup to 265 degrees (light crack stage). Beat remaining syrup into egg white mixture and continue beating until mixture holds shape and dull looking. Add flavoring. Drop by spoonfuls on greased cookie sheet.