|Granulated sugar||3 1⁄2 Cup (56 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Egg whites||3 , beaten|
|Vanilla extract||1 1⁄2 Teaspoon|
Combine sugar, water, corn syrup and salt in saucepan.
Heat, stirring occasionally, until sugar dissolves.
Wipe down sugar crystals from side of pan as necessary with pastry brush dipped in water.
Boil syrup mixture, without stirring, until mixture reaches 265°F or hard-ball stage on candy thermometer.
Gradually beat hot syrup into beaten egg whites.
Tint with food coloring, if desired.
Continue beating until candy holds shape.
Drop by teaspoonfuls onto buttered baking sheet or plate.
Garnish with cherries and nuts as desired.