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

Butter the sides of a heavy pan and put first three ingredients into it. Cook on medium heat cook until temperature reaches 245 degrees. Have egg whites beaten stiff in large bowl. Slowly pour the cooked syrup over the egg whites and beat until mixture starts to loss its gloss. Candy will stand in peaks when ready to put out on slightly buttered tray.

NOTE: It helps dissolve sugar crystals if a lid is put on pan the first little while of cooking.