3 cup white or brown sugar
1/2 cup light corn syrup
1/2 cup cold water
2 egg whites
1 tsp. vanilla
food coloring (optional)
chopped cherries or nuts (optional)

Place sugar, syrup and water in heavy pan over medium heat. Stir only until sugar is dissolved. Cook until it forms a soft ball (234-240°F on candy thermometer).

Beat egg whites until stiff. Continue beating and pour half of syrup slowly over beaten egg whites. Beat while cooking remaining syrup until it forms a hard ball (250-266°F on candy thermometer).

Add to other mixture. Add vanilla, food coloring, cherries or nuts; beat until thick enough to drop by spoon on waxed paper.

Cooks Note: Use of a candy thermometer is recommended.