3 c. granulated sugar
1 c. white corn syrup
1/2 c. water
2 egg whites (room temperature)
1 tsp. vanilla extract
1 1/2 tsp. powdered sugar

1. Boil sugar, corn syrup and water together slowly. Wash down crystals from sides of pan with pastry brush dipped in hot water.

2. Boil until syrup spins a long head (12 to 15 inches long) when tested with a spoon or to 262 degrees on candy thermometer.

3. Pour slowly over egg whites beaten stiff but not dry.

4. Beat until mixture begins to thicken and loses its gloss. Add 1 teaspoon vanilla and 1 1/2 teaspoons powdered sugar.

5. Drop by teaspoonful onto wax paper or spread onto large pan.

Variation: Add 2 cups cut walnuts or cut candied cherries.

Yield: about 60 pieces or 2 pounds.