3 c. sugar
1/2 c. white corn syrup (Karo)
1/4 tsp. salt
1 c. cold water
2 egg whites
1 tsp. vanilla

Combine sugar, syrup, salt and water. Cook over high setting until sugar dissolves, but do not boil. On low setting, cook to soft stage (234 degrees).

Beat egg whites to stiff peaks, but not dry. Pour half the syrup mixture slowly over egg whites, beating until it forms hard ball in cold water (250-266 degrees). Pour in egg whites in a slow steady stream, beating continuously. Beat thoroughly; add vanilla and beat until stiff.

Spoon into greased platter and cut into squares or drop by teaspoon on waxed paper. Optional pecans. Serves 2 pounds.-