2 c  Sugar
1/2 c  Corn syrup
1/2 c  Water
1    Dash salt
2    Stiffly beaten egg whites
1 ts Vanilla

Stir sugar into syrup, water and salt until dissolved; boil to medium ball
stage or 240-degrees. Slowly pour 1/3 of mixture over egg whites, beating
constantly. Cook remaining syrup to very hard ball stage or 265 degrees.
Beat syrup into candy mixture. Continue beating until mixture holds its
shape; stir in vanilla. Drop from teaspoon onto greased cookie sheet; swirl
each piece to a peak.