Makes about 4 dozen candies
ook sugar,corn syrup and water over low heat,stirring constantly,until sugar is dissolved.Cook without stirring to 260 degrees on candy thermometer.
Beat egg whites with electric mixer until stiff peaks form.
Continue beating while pouring hot syrup into egg whites beating constantly on medium speed.
Add vanilla.Beat until mixture holds its shape
Drop mixture from buttered spoon onto waxed paper.Let stand at room temperature for 3 hours until candy feels dry.
Store in airtight container at room temperature.