INGREDIENTS:

2 1/2 cups Splenda
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract

1. In a 2-quart sauce pan, combine Splenda, corn syrup, salt, and water. Cook to a hard ball stage (260°), stirring only until the splenda is dissolved.
2. Beat egg whites until stiff peaks form. Gradually pour sugar syrup over egg whites. Beat at high speed with an electric mixer. Add vanilla and beat candy until it holds its shape, about 4-5 minutes.
3. Quickly drop from a teaspoon onto waxed paper. Allow to dry.

Prep Time: Ready in 1-2 hours
Carbohydrate Count: 3g per serving