3 c. sugar
1/2 c. hot water
1/2 c. white Karo

Cook to soft ball stage, when a small amount is dropped in cold water. Pinch of salt 1 tsp. vanilla Nuts, if desired

While the sugar, hot water and Karo is cooking, beat the egg whites until stiff, add salt. After the sugar mixture is at the soft ball stage, add 1/2 of it to the egg whites, leaving the remainder to boil until it reaches the hard boil stage, (or holds shape). Continue beating the egg white and sugar mixture, add the remainder egg whites and continue beating with the mixture. Add the vanilla, (I find it best not to beat continually. Walk away and leave it to cool for a while.) You know its ready when it holds shape after dropping a teaspoon full on wax paper. Either pour into a buttered pan or drop teaspoon full on wax paper.