2 1/4 c. sugar
1/2 c. light corn syrup
1/2 c. hot water
1/4 tsp. salt
2 stiff beaten egg whites
1 tsp. vanilla
Candied cherries, quartered

Combine sugar, corn syrup, water and salt. Cook to very hard ball stage (260 degrees). Slowly pour syrup in a thin stream over beaten egg whites, beating constantly. Beat until mixture holds shape, about 4 or 5 minutes. Stir in vanilla and cherry pieces, 1/4 each piece. Drop by heaping tablespoon on waxed paper lifting and twirling spoon to form a peak. If candy becomes too stiff for twirling add a few drops of hot water. This makes 1 1/2 dozen.