Measure carefully and combine sugar, corn syrup, and water in saucepan - cook over low heat. Stir until sugar is dissolved. Increase heat and bring to a boil. Cover and boil without stirring three minutes. Uncover, put in candy thermometer, and cook evenly until 265 degrees registers, or until a small amount dropped into cold water forms a very firm ball. Remove from heat. Add salt and vanilla to egg whites, beat egg whites until stiff moist peaks form when beater is withdrawn - Do Not Overbeat. With mixer at high speed, beat in hot syrup , slowly pouring in a thin stream from a height of one foot, Continue beating until mixture will almost hold its shape but is still glossy. Stir in nuts if desired. Pour into pan (6" square or 7"x5"), or drop by spoonfuls onto waxed paper.

For chocolate, add 3 squares (3 oz) melted unsweetened chocolate.

from a height of 1-3 feet into the eqq white mixture. It may

take some practice learning when to stop beating at the end. Stop

too soon, and it will be runny Go too long, and it will dry out

in the bowl before you can drop it.