Sorghum Divinity

Directions

1. 1
   combine sugar, corn syrup, sorghum and water in saucepan and cook over low heat, stirring constantly, until sugar is dissolved.
2. 2
   place candy thermometer in mixture and cook to 255* without stirring.
3. 3
   Place egg whites in mixing bowl and beat at high speed until stiff peaks form.
4. 4
   change mixer speed to medium and slowly pour half of the syrup into egg whites.
5. 5
   continue beating egg white-syrup mixture until it holds stiff, glossy peaks.
6. 6
   drop candy by tspfuls onto buttered cookie sheet or wax paper.
7. 7
   for an extra treat, dip some of the cooled pieces in butterscotch or caramel candy coating.