Do not attempt this recipe on a rainy day or any other day with high humidity.
5tablespoons light corn syrup
1½teaspoonspure vanilla extract
In a saucepan, combine the sugar, corn syrup, and water. Bring to the boil and cook to 242 degrees on a candy thermometer, or to the firm-ball stage (the syrup, when dropped into very cold water, forms a firm ball that does not flatten when removed). Remove from the heat.
Beat the egg whites in a mixing bowl until stiff but not dry. Gradually add the syrup while beating. Add the vanilla and continue beating until the mixture holds its shape.