3 cups sugar
2/3 cup hot water
1/2 cup white karo syrup
pinch of salt
2 egg whites

Combine sugar, water, syrup and salt. Boil to thread spinning stage (232°F on candy thermometer). Pour slowly over egg whites and salt that have been beaten until stiff. Stir and mix all at the same time, until it starts to thicken and set up. Pour in well greased buttered pan. Don't over beat.

Cooks Note: A candy thermometer is recommended for this recipe.