2 eggs whites, beaten stiff
2 1/2 c. sugar
1/2 c. water
1/2 c. corn syrup or molasses

Beat egg whites stiff. Combine sugar, water, and corn syrup. Cook to soft ball stage (234 degrees); pour half of syrup mixture slowly over egg whites, beating constantly. Cook remaining syrup to 260 degrees (soft crack stage). Pour slowly over eggs, beating constantly. Beat until mixture loses its gloss and will holds its shape when dropped from a spoon.

Add 1/2 teaspoon vanilla (or you can use cinnamon oil, peppermint oil, anise oil or whatever for flavor). Also cherry or strawberry Jello for flavor and color, or food color for coloring. Drop from teaspoons on waxed paper. Serves 1 (48 times).