2 cups sugar
1/2 cup light corn syrup (Karo)
1/2 cup cold water
dash of salt
2 egg whites, stiffly beaten
1 tsp. vanilla

Stir sugar, syrup, water and salt until sugar dissolves. Cook without stirring to medium ball stage (240°F on candy thermometer).

Pour one-third of mixture over egg whites, beating constantly. Add vanilla. Cook remaining syrup to hard ball stage (265°F on candy thermometer).

Pour in and beat until it has a dull look and will hold its shape when dropped from spoon.

Drop by spoon onto a greased cookie sheet.

Variation: May be colored by adding a drop of food coloring.

Cooks Note: Use of a candy thermometer is recommended.

Makes 36 to 40 servings.