2 and 2/3 cup white, granulated sugar2/3 cup light corn syrup1/2 cup water2 egg whites (from extra large/jumbo eggs)1 teaspoon pure vanilla extract

Cook sugar, corn syrup and water in a 2 quart saucepan over low heat, stirring constantly until sugar is dissolved. Place a candy thermometer on the side of the suacepan so the end is in the liquid but not touching the bottom of the pan. Keep the flame on low and cook, without stirring, to 260 degrees F.While the candy is cooking, place the egg whites in the bowl of your counter top mixer. When the candy has almost reached 260, beat the whites until very stiff peaks form using the whisk attachment. When the candy reaches 260, switch to the paddle attachment and turn the mixer on medium speed. Slowly, in a thin, steady stream, pour the candy into the egg whites. Add vanilla and beat until mixture holds it’s shape and the candy becomes dull.Drop mixture, using a buttered spoon, onto waxed paper. Let stand at room temperature for 12 hours, turning after 6. Store in an airtight container.