2 c. sugar
1/2 c. light corn syrup
1/4 tsp. salt
1/2 c. hot water
2 egg whites
1 tsp. vanilla extract
Nuts or candied fruit (opt.)

Dissolve sugar, syrup and salt in hot water. Cook without stirring to 248 degrees or to firm ball stage. Wash down with a damp cloth any crystals that may form on the pan during cooking. Remove from heat and pour gradually over the stiffly beaten egg whites, beating constantly with a wire whisk. Add extract; continue beating until mixture will hold shape when dropped from a spoon. Drop by teaspoonfuls on waxed paper or spread into buttered pan and mark into squares. Add nuts or candied fruit pieces if desired.