Seafoam Candy

Combine sugar, water and syrup in a 2-quart saucepan.

Blend with a wooden spoon and place over low heat, stirring constantly, until boiling.

Put in a candy thermometer and boil without stirring over medium heat until thermometer registers 256°. Remove from heat and let stand while 2 egg whites are beaten stiff; add a dash of salt.

Slowly add syrup to egg whites, beating until candy holds a definite shape and loses its gloss. One teaspoon vanilla is stirred in just before candy is dropped by spoonfuls on waxed paper.

Walnuts or pecans can be added.