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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.