So white, with red and green flecks peeking through. Smooth melt-in-your-mouth texture.

3 cups granulated sugar
1/2 cup white corn syrup
3/4 cup hot water
1/8 tsp. salt
2 egg whites (large), room temperature
1 tsp. vanilla
1/2 cup candied cherries, cut up, or finely chopped walnuts or pecans
Makes 36 drops
Measure sugar, corn syrup, water and salt into 3 quart heavy saucepan.
Heat and stir constantly as you slowly bring it to a boil.
Sugar should be dissolved before it starts to boil.
Boil, without stirring, until candy thermometer reaches hard ball stage or until a small spoonful dropped in cold water forms a hard ball that is still pliable and plastic-like.
Meanwhile, beat egg whites in a larg ebowl until stiff.
Pour hot syrup mixture in a thin stream over beaten egg whites, beating continually.
Beat until fairly stiff and it loses its gloss.
A small amount dropped on saucer should hold its shape.
Quickly stir in vanilla and cherries or walnuts.
Work quickly with greased spoons and drop onto greased waxed paper.