In large saucepan stir until dissolved karo syrup, sugar, salt and water
cook without stirring until candy thermometer reads 248 degrees (firm ball stage)
While this is cooking in large bowl beat egg whites until stiff
Pour 1/2 of cooking mixture (after reaches firm ball stage) over egg whites, beat with mixer
cook remaining sugar mixture to 272 degrees Add this slowly to egg mixture beating constantly As you beat it it will start to become stiffer at this point add vanilla
Drop by tsps on waxed paper top with walnut if desired
This does set up fast so you need to make sure everything is set up before you start
