2 3/4 c. sugar
2/3 c. corn syrup
1/2 c. water
2 egg whites
1 tsp. vanilla
2/3 c. chopped nuts or cherries, drained

Stir sugar, corn syrup and water over low heat until sugar dissolves. Do not stir again until the mixture reaches 260 degrees on candy thermometer (or forms hard ball in cold water). In mixer beat egg whites until stiff. Pour hot candy mixture slowly into egg whites while continuing to beat. Add vanilla and beat until the candy looses its "gloss". Spoon out on wax paper with 2 teaspoons.

If using nuts, fold them in just before you "drop" the candy pieces. If using cherries, add immediately after the pieces are "dropped".