Divine Divinity Fudge

Directions

1. 1
   Beat the egg whites with an electric mixer until stiff.
2. 2
   Line a baking sheet with parchment or waxed paper.
3. 3
   Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat.
4. 4
   Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes.
5. 5
   Remove from the heat.
6. 6
   Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl.
7. 7
   Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes.
8. 8
   When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.
9. 9
   **TIP: If the mixture flattens out, beat again for 1 minute more.
10. 10
    If the mixture is too thick to drop, beat in a few drops of hot water until the candy is a softer consistency.
11. 11
    Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto the prepared sheet.
12. 12
    Place the candies on a serving candy dish and pass.
13. 13
    **(If the candy is poured into a pan and cut into squares, you should have about 48 pieces.)