In 2 quart saucepan, combine sugar, corn syrup, salt and water. Cook to hard ball stage on candy thermometer (260°) stirring only until sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat till candy holds its shape, 4 to 5 minutes. Quickly drop from teaspoon onto waxed paper.
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