2 c. sugar
1/2 c. water
1/2 c. light corn syrup
1/8 tsp. salt
2 egg whites, unbeaten
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate pieces

Combine sugar, water, syrup and salt in a heavy saucepan. Cook over low heat, stirring constantly until sugar is dissolved. Cook to hard ball stage (252°F) without stirring. Beat egg whites until stiff. Pour hot syrup slowly over egg whites, beating constantly. Add vanilla; continue beating until mixture loses gloss and will hold shape. Fold in chocolate bits quickly; drop from teaspoon onto buttered waxed paper.