In a small saucepan, cook the first two ingredients over high heat to 235 degrees. Pour over stiffly beaten egg whites and continue beating until well mixed. Set this mixture aside. In a large pot, make another syrup using the last three ingredients and heat to 258 degrees. Pour this syrup immediately, but slowly, over the egg white mixture. Add one teaspoon of vanilla and continue to beat at high speed until the candy resembles very thick paint. Let mixture set about two minutes. Pour into buttered pan. May be dropped onto wax paper with a spoon. Pecans may be added to the top after candy has begun to cool and become slightly firm. Optional: You can add a few drops of red food coloring!)

Submitted by Mrs. Katheryn Parker of TCC and recipe is in TCC Cookbook