Ingredients

• 2 1/4 C sugar
• 1/3 C white corn syrup
• 1/4 tsp salt
• 1/3 c water
• 2 egg whites
• 1 tsp vanilla
• 2/3 pecans or walnuts (opt)

Directions

1. Place sugar, corn syrup, salt and water in a 2-qt heavy saucepan; cook and stir over high heat until sugar is dissolved. Continue cooking without stirring over medium heat until syrup reaches the hard ball (255 degrees). wipe off any sugar crystals that form on the sides of pan.

2. meanwhile, beat egg whites until stiff. Pour hot syrup slowly over egg whites and beat on medium speed of mixer until candy puffs up. Add vanilla and continue beating by hand, until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft shape. (If the candy gets too stiff for the mixer, complete the beating with a wooden spoon.) fold in nuts.

3. Working quickly, drop candy by teaspoonfuls onto waxed paper or turn into lightly butter 8 ’ square pan. If divinity becomes too stiff, stir in a few drops of hot water. Makes about 24 pieces or one pound.

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