2 1/2 c. sugar
2 egg whites
1-2 drops food coloring
1/2 c. chopped nuts or candied fruit
1/2 c. light corn syrup
1 tsp. vanilla

In a heavy 2 quart saucepan; mix sugar, corn syrup and 1/2 cup water. Cook and stir over medium high heat until boiling. Clip candy thermometer to pan. Cook over medium heat without stirring to 260 degrees, hard ball stage, 10 to 15 minutes. Remove from heat and remove candy thermometer.

In a large mixing bowl, beat egg whites with a sturdy electric beater on medium stiff, gradually pour hot mixture in a thin stream over whites, beating on high about 3 minutes; scrape bowl, add vanilla and if desired food coloring. Continue beating on high just until candy starts to loose its gloss when beaters are lifted. Mixture should fall in a ribbon that mounds on itself, 5 to 6 minutes. Immediately stir in nuts or fruit. Candy should fall in mounds.