4 cups sugar
1 cup light corn syrup
3/4 cup water
3 egg whites
1 tsp. vanilla extract
1 cup nut pieces (optional)
1. Combine the sugar, corn syrup and water and mix well.
2. Cook over low heat until the sugar dissolves, stirring constantly. Continue to cook over low heat to 255 degrees on a candy thermometer to the hard-ball stage. Do not stir. Remove from heat.
3. Beat the egg whites in a mixing bowl until stiff peaks form. Add the hot syrup gradually, beating constantly. Beat at high speed until the mixture holds its shape and loses its gloss. Store in the vanilla and nuts.
4. Drop by spoonfuls onto waxed paper. Let stand until cool. You can also spread in a buttered dish. Let stand until completely cool and cut into 1-inch squares. Makes 8 doz. pieces.