3 c. sugar
1/2 c. light corn syrup
1/2 c. cold water
2 egg whites
1 tsp. vanilla

Put sugar, syrup and water in pan over low heat. Stir only until sugar dissolved. Cook until soft ball in cold water or 236°F to 238°F. Beat egg whites until stiff. Continue beating; pour in 1/2 of the syrup slowly over egg whites. Cook rest of syrup until hard-ball (280°F); add to syrup vanilla. Beat candy until thick enough to drop by spoonful on buttered platter.