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Divinity

Source of Recipe

Aunt Saunny

2 2/3 cups sugar

2/3 cups light corn syrup

1/2 cup water

2 egg whites

1 teaspoon vanilla

2/3 cup coarsely chopped nuts

Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260° on candy thermometer or until small amout of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable. Beat egg whites in medium bowl until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (for best results, use countertop mixer.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (mixture may become too stiff for mixer.) Fold in nuts. Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm, Store in airtight container. About 4 dozen candies