1I n a 2 quart saucepan, combine sugar, corn syrup, salt and water.
2Cook to hard ball stage on candy thermometer 260 stirring only until sugar dissolves.
3Meanwhile, beat egg whites to stiff peaks.
4Gradually pour syrup over egg whites, beating on high speed with an electric mixer.
5Add vanilla and heat until candy holds it's shape, 4-5 minutes.
6Quickly drop from teaspoons onto waxed paper.
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