Add both sugars, corn syrup, and water to a medium saucepan and cook the mixture over medium-low heat until sugar dissolves. When the sugar is dissolved and the mixture begins to boil, place candy thermometer on the pan.

Place egg whites in a mixing bowl.

When the syrup mixture on the stove reaches 240ºF, add salt to your egg whites and begin beating on high until stiff peaks form. 

Continue to cook the syrup mixture on the stove until it reaches 255ºF.  

When hot syrup mixture reaches temperature, remove from heat and drizzle in a slow, thin stream into the stiff egg whites while the mixer is running.  Be careful, go slowly or there will be some splatter! You can start on low speed and gradually increase the speed to high as you are adding the syrup. Continue beating until mixture holds its shape.  This will again take several minutes. When ready, the mixture will be glossy and very thick.

Add vanilla and stir in with a spatula.

Allow mixture to cool for 10 minutes before transferring it into a piping bag with a large star tip.

Prepare 3 baking sheets by lining them with parchment paper.  Set aside. 

Continue cooling it until candy holds its shape when piped onto prepared pan.

Add sprinkles immediately after piping each piece of candy.

Chill until hardened.