Divinity

Directions

1. 1
   In a large saucepan over medium heat, combine the sugar, corn syrup and water and bring to a boil.
2. 2
   Continue to boil, undisturbed, until the mixture reaches the hard-ball stage, 265 degrees F on a candy thermometer.
3. 3
   Remove from the heat.
4. 4
   In a standing electric mixer, whip the egg whites and salt until stiff peaks form.
5. 5
   Working very slowly, add the sugar syrup in a thin, steady stream, and continue beating on high speed until the candy begins to lose its shine - this can take as long as 10 or 15 minutes, depending on your mixer.
6. 6
   (When adding the hot sugar syrup to the egg whites, make sure to stop occasionally to scrape down the bowl if any syrup has collected on the sides.
7. 7
   When the beaters are lifted out of the candy mixture, it should fall in a smooth thick ribbon that mounds on itself.
8. 8
   Working quickly, fold in the vanilla and drop by tablespoonfuls onto waxed paper.
9. 9
   Cool completely before serving.
10. 10
    The candies will firm up as they cool.
11. 11
    Store in an airtight container.
12. 12
    Cook's Note: this is best made on a low-humidity day or in a dry location; damp conditions will prevent divinity from firming up.