7 caramels
1 tbsp. hot water
2 egg whites
3/4 c. sugar

Place the caramels and water in top of double boiler. Heat stirring frequently until the caramels are melted and the sauce is smooth. Cool.

Beat the egg whites until stiff but not dry. Gradually add the sugar while continuing to beat. Fold in the cold caramel sauce. Heap level tablespoonfuls on a greased cookie sheet. Bake in a very slow oven 250 degrees for 1 hour. Cool. Remove from cookie sheet. Makes 2 dozen.