2 cups granulated sugar
1/2 cup light corn syrup (Karo)
1/4 tsp. salt (optional)
1/2 cup water
2 egg whites
1 tsp. vanilla, almond or lemon extract
3/4 cup candied cherries (or 1 cup chopped nuts)

Dissolve sugar, syrup and salt in water over low heat, stirring. Cook, without stirring, to hard ball stage (250-266°F on candy thermometer).

Wash down with a damp cloth any crystals that may form on the sides of the pan during cooking.

Remove from heat and pour gradually over the stiffly beaten egg whites. Add extract and continue beating until mixture will hold its shape when dropped from a spoon.

Add nuts or fruit and nuts. Drop by spoonfuls on waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 30 servings.