2 c. sugar
1/2 c. light corn syrup
1/4 tsp. salt
2 egg whites, stiffly beaten
1 tsp. vanilla
3/4 c. chopped candied cherries

Combine first 3 ingredients and 1/2 cup water in saucepan. Cook over low heat until sugar dissolves, stirring constantly. Cook to firm ball stage or 248 degrees on candy thermometer; do not stir. Wipe crystals from sides of pan with damp cloth. Remove from heat.

Pour over egg whites gradually, beating constantly. Add vanilla, beating until mixture holds shape when dropped from spoon. Fold in cherries. Drop by spoonfuls onto waxed paper.