1/4 cup water
2 cups sugar
2 1/4 cups corn syrup
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons butter
2 teaspoons flour
Mix water, sugar, and corn syrup in heavy saucepan. Cook to 232 degrees F. (241 degrees F. at sea level). In the meantime, beat egg whites till stiff. Pour 1/3 of the syrup over egg whites and continue beating on low speed of electric mixer. Cook remaining syrup to 258 degrees F. (267 degrees F. at sea level); add slowly to egg-white mixture and continue beating till stiff, about 5 minutes. Add vanilla. Fold in melted butter and flour. Do not stir much after butter has been added. Pour out onto oiled marble slab or cookie sheet. Cool. Cut into pieces or use as centers for pecan rolls. Can also be used as centers when dipping chocolates.
Variation:Just before pouring candy out, add chopped nuts and cut-up maraschino cherries. Makes 2 pounds candy.