2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/2 tsp. salt
2 egg whites
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate pieces

Combine sugar, corn syrup, water and salt in 2 quart heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. If sugar crystals from on sides of pan, wipe them off. Cook to the hard ball stage (252 degrees) without stirring.

Beat egg whites until stiff. Pour hot syrup slowly over egg whites, beating constantly. Add vanilla. Continue beating by hand or with electric mixer on medium speed until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. (If the candy gets too stiff for the mixer, complete the beating with a wooden spoon.)

Fold in chocolate pieces quickly and drop from teaspoon onto buttered waxed paper. Makes 24 pieces or about 1 pound.