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

Place sugar, syrup, and water in a large pan over slow fire; stir only until sugar is dissolved, then cook until a little tried in cold water forms a soft ball (236-238 degrees). Beat egg whites at No. 8 speed until stiff, continue beating and pour one half the syrup slowly over the beaten egg whites; continue beating while cooking the rest of the syrup until it forms a hard ball when tried in a cup of cold water and cracks when hit against side of the cup (250 degrees). Add this syrup gradually to the syrup and egg mixture you are beating. Add vanilla and continue beating until candy is thick enough to drop from a spoon. Place by spoonful on buttered platter. Makes 35-40 pieces. Nut meats may be added, if desired, just before candy is ready to spoon. I've found that beating the mixture until it begins to loose it's shine is best in order to assure setting properly.