3 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites at room temperature
1 t vanilla extract
Avoid making on a humid day; candy will not harden
In a 2 at saucepan over medium high heat, heat sugar, syrup, and water to boiling.
Stir until sugar is dissolved
Set candy thermometer in place and continue cooking, without stirring, until tempatire reaches 238 F
Meanwhile in a medium bowl w mixer on high speed, beat egg whites until stiff peaks form.
Beefing at medium speed slowly pour half of syrup into whites. Continue beating while heating other half of syrup to 272 F
While turning bowls and continuing beating, slowly pour remaining hot syrup into mixture (mixture will be stiff). Don't scrape saucepan; mixture on the side may be surgery. Add vanilla; beat until mixture holds stiff, glossy peaks. Working quickly, drop by heaping teaspoons on to waxed paper. Cool Compton before storing.
The Good Housekeeping Illustrated cookbook