2 1/2. sugar
1/2 c. light corn syrup
2 egg whites
1 tsp. vanilla
1/2 c. candied cherries (optional)
1/2 c. chopped, toasted, blanched almonds (optional)

Mix the sugar, corn syrup and water. Cover and bring to a boil slowly. Uncover and boil without stirring until the syrup reaches the soft ball stage (235 degrees). Remove from heat immediately. Beat the egg whites stiff and add half the syrup gradually while beating continuously with a wire whisk or electric mixer. Let this stand. Cook the rest of the syrup to the hard ball stage (250 degrees). Pour this syrup in a thin steam over the egg white mixture beating all the while, add the vanilla and beat until mixture loses its shine. The cherries and nuts may be added toward the end of the beating. Drop by teaspoonfuls onto waxed paper and cool. Yields about 1 3/4 pounds.