Stir until well blended in small sauce pan, ½ c. sugar, ¼ c. white corn syrup, 2 T. water.  Boil rapidly to 242 (candy thermometer) degrees (mixture spins a 6 to 8 inch thread) Meanwhile, when mixture begins to boil, beat ¼ c. egg whites (2 small) until stiff enough to hold a peak. Pour hot syrup slowly in thin steady stream into beaten egg whites, beating constantly until mixture stands in very stiff peaks.  Blend in 1 t. vanilla.