Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| ½ cup | Corn syrup |
| ½ cup | Water |
| 1 \N | Dash salt |
| 2 \N | Stiffly beaten egg whites |
| 1 teaspoon | Vanilla |
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.
Submitted By BOBBI ZEE On 11-10-94