Makes about 4 dozen candies
1ook sugar,corn syrup and water over low heat,stirring constantly,until sugar is dissolved.Cook without stirring to 260 degrees on candy thermometer.
2Beat egg whites with electric mixer until stiff peaks form.
3Continue beating while pouring hot syrup into egg whites beating constantly on medium speed.
4Add vanilla.Beat until mixture holds its shape
6Drop mixture from buttered spoon onto waxed paper.Let stand at room temperature for 3 hours until candy feels dry.
7Store in airtight container at room temperature.