2 cups white granulated sugar
2/3 cup water
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 env. unflavored gelatin (Knox)
2 tbsp. boiling water
2 tsp. vanilla extract
4 large egg whites

Pour the sugar into a clean sauce pan. Carefully pour the 2/3 cup water over the sugar. Add the cream of tartar and salt.

Stir slowly over medium-high heat until the sugar crystals melt. Try to not get the sugar crystals up the sides of the pan. Once the sugar crystals melt, bring to a boil without stirring.

Wash the sides of the pan with a silicone brush dipped in water to remove sugar crystals.

Cover the pan and cook for 5 minutes without stirring to complete the removal of sugar crystals by washing down the sides of the pan with steam.

Uncover the pan, insert a clean candy thermometer and boil without stirring until the mixture reaches 240°F (medium soft-ball stage). The loss of water in the syrup is what causes the temperature to go up.

Meanwhile, soften the gelatin in 2 tablespoons boiling water, then add the vanilla extract to the softened gelatin, and beat the egg whites with an electric beater until stiff.

Pour the 240°F syrup over the beaten egg whites in a thin slow stream while continuing to beat the egg whites. If there are any thick places or lumps at the end of your syrup, discard them - DO NOT pour them into your egg whites. Beat in the gelatin-vanilla mixture.

Set your timer for 30 minutes. Leave the electric beater going on high, occasionally coming back to scrape the bowl to ensure thorough mixing. If you don't have a stand mixer, you will have to stay and hold the mixer.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Tammy Sanders