Divinity

 Every year, my mother would make Divinity. She would bring it out after we were all in bed sleeping and leave it under the tree as a gift from Santa.

You don't have to wait until Christmas to make this delicious, melt in your mouth candy. Although, for best results, it should be made on days with low humidity.  

Ingredients

4 c. sugar
1 c. light corn syrup
3/4 c. water
3 egg whites, stiffly beaten
1 tsp. vanilla

Directions

Place wax paper on a cookie sheet lined with waxed paper.  Set aside.

In a large, heavy saucepan, mix sugar, syrup, and water over medium-low heat.  Stir until sugar is dissolved.  

Cook without stirring over medium heat to 260° or hard ball stage, on a candy thermometer. Remove from heat. 

While the candy is cooking, prepare the egg whites. Put the egg whites in a large mixing bowl. With the mixer on high speed, beat them until stiff peaks form. 

When the candy is the right temperature, pour the hot liquid in a thin stream into the egg whites with the mixer on medium speed.  Do not turn off the mixer while doing this. 

Pour in the vanilla.  Continue beating until the candy starts to hold its shape and the mixture becomes slightly dull.

Quickly drop from a teaspoon or tablespoon onto waxed paper. I use two lightly buttered spoons to do this. One spoon to scoop the divinity out of the bowl and the other to help push the divinity onto the sheet of waxed paper. 

Set aside in a cool location to set up.