2 cups sugar, divided
2/3 cup water, divided
1/2 cup light corn syrup
2 egg whites, stiffly beaten
1 tsp. vanilla
dash of salt

Combine 1/2 cup sugar and 1/3 cup water; cook until small amount of syrup forms soft ball in cold water (234-240°F on candy thermometer).

Cook remaining sugar, water and corn syrup until it forms a hard ball in cold water (250-266°F on candy thermometer).

Cool first syrup mixture slightly; slowly add to egg whites, beating constantly for 1 to 2 minutes or until mixture loses its gloss.

Add second syrup mixture in same way. Add vanilla; turn into greased pan.

Cut in squares when cold.

Cooks Note: Use of a candy thermometer is recommended.

Makes 40 pieces.