Yield: Three Dozen (approximately)
Preptime: 5 minutes
2 2/3 cups white sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 tsp. vanilla
1. Combine corn syrup, sugar and water in a pot over low heat. Stir constantly until the sugar is dissolved. Once dissolved, cook the mixture (without stirring) to 260 degrees using a candy thermometer.
2. In a bowl, beat egg whites until they form stiff peaks, continue beating while you add the hot sugar mixture. Make sure you are very careful and pour the mixture in a stream, the boiling sugar mixture can cause a lot of damage. Then add vanilla and beat until mixture holds its shape (it will lose some of its glossy sheen).
3. Drop onto waxed paper, let sit for about 30 minutes and then turn the candy over. The candy should be firm within two hours, store in an airtight container.