3 cups white sugar
1/2 cup warm water
1/2 cup white corn syrup
1/2 cup egg whites
1/2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla
nuts if desired

Important: Have all the cookware you plan to use free of grease and do not use anything made of plastic.

Combine sugar, water and corn syrup and stir in a big pan and bring to a boil. Cook to a hard ball stage (test in cold water). While syrup is cooking, beat the egg whites with cream of tartar and salt. Do not beat until dry but just until the whites form a peak.

When syrup is ready, pour slowly into egg whites with mixer at a moderate speed. Continue to beat until the mixture will stand in soft peaks, about 10 or 15 minutes. The length of time will depend on the temperature of the room and whether the bowl is glass or metal. Add vanilla and nuts only after candy is ready to drop. Drop by spoonfuls onto waxed paper. Makes about 3 dozen pieces or one pound.

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