2 1/2 cups sugar
1/2 cup light corn syrup (Karo)
1/2 cup water
dash of salt
2 egg whites
1 tsp. vanilla
1 (4 oz.) jar candied cherries, quartered

Combine sugar, syrup and water in heavy saucepan; stir over low heat until sugar dissolves and mixture is boiling.

Cover; cook 3 minutes. Remove lid. Use silver knife blade wrapped in damp cloth to remove crystals. Cook to soft ball stage (234-240°F on candy thermometer).

While syrup cooks, add salt to egg whites; beat until stiff.

Slowly pour half of hot syrup over egg whites, beating hard.

Cook remaining hot syrup to hard ball stage (250-266°F on candy thermometer).

Slowly add remaining syrup to egg whites, beating hard. Add vanilla; beat until mixture holds shape when dropped from spoon.

Swirl from teaspoon onto waxed paper. Top each puff with candied cherry.

Cooks Note: Use of a candy thermometer is recommended.

Makes 48 servings.