3 c granulated sugar
2/3 c light corn syrup
1/4 t salt
2/3 c water
3 egg whites, beaten till stiff
1 t vanilla
Dissolve sugar, syrup and salt over low heat, stirring constantly. Cook without stirring, to firm ball stage. Wash down any crystals that may form on the side of the pan with a damp cloth. Remove from heat and pour gradually over the stiffly beaten egg whites. Add vanilla and continue to beat until mixture will hold its shape when dropped from spoon. Drop by spoonfuls on wax paper.
We never had had or used a candy thermometer. Grandpa just takes a cup of cold water and puts a spoonful of the boiling syrup in it after it has cooked for about ten minutes to see if it has cooked long enough. If the candy is firm and not too hard or brittle, it is ready to pour into the beaten egg whites. You can add nuts, raisins or food coloring.
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