Peppermint Divinity

Directions

1. 1
   Place egg whites in a large stand mixer bowl; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper; set aside.
2. 2
   In a heavy saucepan, combine sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 260° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
3. 3
   Slowly pour hot sugar mixture in a thin stream over egg whites, beating constantly. Add vanilla. Beat until candy loses its gloss and holds its shape, about 5-6 minutes. Immediately stir in crushed candies and food coloring if desired. (Do not overmix, or candy will get stiff and crumbly.)
4. 4
   Quickly drop by heaping tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.