Yield: 1 Servings
|½ cup||Corn syrup|
|1 \N||Dash salt|
|2 \N||Stiffly beaten egg whites|
Stir sugar into syrup, water and salt until dissolved; boil to medium ball stage or 240-degrees. Slowly pour ⅓ of mixture over egg whites, beating constantly. Cook remaining syrup to very hard ball stage or 265 degrees. Beat syrup into candy mixture. Continue beating until mixture holds its shape; stir in vanilla. Drop from teaspoon onto greased cookie sheet; swirl each piece to a peak.