4 c. white sugar
1 c. water
1 c. white Karo
2 egg whites

Dissolve sugar and Karo with water cook over medium heat to soft ball stage. Do not over cook.

Beat egg whites until stiff. Pour syrup in steady stream over egg whites beating constantly. Continue beating as it thickens. Beat until it looses gloss and holds shape you may add nuts or cherries, candied fruit and vanilla or mint flavoring, you can divide and tint red-green-pink-whatever you prefer. Drop by teaspoons onto foil or butter wax paper. Let cool store in tight container.