Instructions: Stir sugar into syrup, water and salt until dissolved; boil to medium ball stage or 240-degrees. Slowly pour 1/3 of mixture over egg whites, beating constantly. Cook remaining syrup to very hard ball stage or 265 degrees.

Beat syrup into candy mixture. Continue beating until mixture holds its shape; stir in vanilla. Drop from teaspoon onto greased cookie sheet; swirl each piece to a peak.

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