Combine sugars and water in a heavy saucepan. Place over low heat and stir until
sugar is dissolved, then stir in corn syrup. Bring mixture to a boil; cover pan
and boil gently for 5 minutes.
Uncover and cook without stirring to 252 degrees F (hard ball stage).
While syrup is cooking, in a large mixing bowl, beat egg whites and salt to stiff
As soon as the syrup reaches hard ball stage pour it in a steady stream into
egg whites, beating constantly with an electric mixer at high speed. Continue beating
until the mixture begins to lose its gloss and it is stiff enough to hold its shape
Quickly stir in vanilla extract.
Drop by teaspoonsful onto wax paper.
Cool completely, and store in a covered container.