3 cups sugar
1/2 cup water
3/4 cup light corn syrup (Karo)
2 tsp. baking powder
2 egg whites, stiffly beaten
1 tsp. vanilla

Combine sugar, water and syrup. Cook until small amount of mixture dropped into cold water forms a hard ball (250-266°F on candy thermometer).

Stir in baking powder. Gradually pour syrup in egg whites, beating constantly. Add vanilla; mix well.

Drop from teaspoon onto waxed paper to cool.

Cooks Note: Use of a candy thermometer is recommended.