In a medium-size saucepan, combine the corn syrup, sugar, vanilla, and 1/4 cup water in a saucepan. Cook over high heat, swirling the pan, until the mixture comes to a boil. Cook to 240 degrees, about 4 to 5 minutes, until syrup reaches the soft-ball stage.
Meanwhile, place the egg whites in a mixing bowl. Use a hand mixer to beat until frothy. Add in cream of tarter and salt. Beat on high until stiff peaks form.
Pour the hot syrup into the whipped egg whites slowly while mixing at a medium speed. Continue beating until mixture can hold its own shape. Pour in the vanilla during the final few seconds of beating. Transfer to a heat safe container and let sit at room temperature until ready to serve.