2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites

Heat sugar, corn syrup and water in a 2-quart pan on low heat, stirring constantly, until sugar is dissolved,
then cook without stirring to 260 degrees on candy thermometer or hard ball stage.
Remove from heat.
Beat egg whites until stiff.
Continue beating while slowly pouring hot syrup in egg whites.
Beat until mixture holds its shape and loses its shine.
May be too stiff for electric mixer, so beat by hand.
Drop on wax paper by spoonfuls.

Yield: about 4 dozen.

DO NOT attempt this recipe in hot humid weather!!