Mix in a large cooking pot
4 cups sugar
1 cup karo
1 cup water
Bring mixture to a rolling boil,
Boil to hard ball stage
Whip 2 egg whites to stiff peaks in a very large bowl
When the sugar is ready pour a very small stream of the sugar mixture into the egg whites with someone stirring constantly making sure that the sugar is well mixed with the egg white every second until all sugar is added. Add flavoring. Continue stirring until the candy thickens a little and looses some of it shine.
Candy is ready when it can be placed on rolled out waxed paper and stay up.
Be cautious about whipping it to long as it will turn chalky.
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