2 2/3 cups sugar
2/3 cup light corn syrup
1/3 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup of broken nuts (optional)
Heat sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring to 260 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat.
Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds it shape and becomes slightly dull (mixture may become too stiff for mixer). Fold in nuts;(optional). Drop mixture from tip of buttered spoon onto waxed paper. Makes about 4 dozen candies.
My family loves it because it is a sweet, smooth and tasty sugary treat. It is a Christmas tradition that I only make around Christmas time. My husband Dean loves it because he says his grandma used to make it especially for him. Enjoy from Mary!