|Sugar||2 1⁄2 Cup (40 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
In heavy 2-quart saucepan stir together the sugar, corn syrup, water, and salt.
Clip candy thermometer to side of pan.
Cook, stirring constantly, till sugar dissolves.
Continue cooking to 260° (hard-ball stage); remove from heat.
Immediately beat the egg whites to stiff peaks.
Remove candy thermometer from pan.
Gradually pour syrup over egg whites, beating at high speed of electric mixer.
Add the vanilla and continue beating till candy holds its shape, 4 to 5 minutes.
Quickly drop candy from a teaspoon onto waxed paper.