Step 1

Cook syrup, sugar, and water to soft ball stage (a small amount dropped into cold water forms a soft ball).

Step 2

Pour half of this mixture over stiffly beaten egg whites. Stir.

Step 3

Cook remaining sugar mixture to brittle stage (a small amount dropped into cold water turns immediately brittle).

Step 4

Add to previous mixture and beat until candy will hold its shape. Beat again by hand to re-aerate it. Drop by spoonfuls onto waxed paper. Allow to harden as it cools. Store in refrigerator with waxed paper between layers.