Divinity
Makes 4 dozen (approximately)
2 2/3 cups white sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cup chopped nuts (optional)
1. Cook sugar, corn syrup, and water in a 2-quart pot over
low heat, stirring constantly, until sugar is dissolved.
(On humid days, use 1 tablespoon less water.) Cook, without
stirring, to 260 degrees on candy thermometer (or hard ball
stage).
2. Beat egg whites in 1-1/2-quart bowl until stiff peaks form.
Continue to beat while pouring hot syrup in a thin stream
into egg whites. Add vanilla; beat until mixture holds its
shape and becomes slightly dull. Fold in nuts.
3. Drop from buttered spoon onto waxed paper. Let stand at
room temp, turning candy over once, until outside of candy
is firm--at least 12 hours. Store in airtight container.