Combine sugar and water. Stir until sugar is dissolved
Cook without stirring to 255 degrees or until mixture will form a hard ball in cold water.
While mixture is cooking, beat egg whites until stiff. Add vanilla to mixing bowl.
When syrup reaches proper temperature, pour into egg white bowl, beating constantly with mixer.
When mixture loses its gloss and will hold a shape, drop from teaspoon onto waxed paper.
Wait for it to cool, then it is ready to eat!
Notes
Don't worry about pouring every bit of syrup out of the saucepan. When it stops flowing out, just set aside and soak later to (easily) dissolve the remaining syrup.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.