2 1/2 c. granulated sugar
2 egg whites
1/2 c. light corn syrup
1 tsp. vanilla

In 2 quart saucepan, combine sugar, corn syrup, 1/2 teaspoon salt, 1/2 cup water and cook to hard ball stage, stirring only until sugar dissolves.

Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, 4-5 minutes. Quickly drop from a teaspoon onto waxed paper. 260 degrees is hard ball stage.