Divinity Candy - sugar

Method

• In heavy 2-quart saucepan, stir together sugar, corn syrup, water and salt. Cook over medium heat, stirring until mixture boils. Reduce heat; cook without stirring until temperature reaches 248° on candy thermometer or until very small amount of mixture dropped into very cold water forms a firm ball which does not flatten upon removal from water. Beat egg whites until stiff but not dry. Beating constantly on high speed, slowly pour 1/2 hot syrup over egg whites; then cook remaining syrup until temperature reaches 272° on candy thermometer or until small amount of mixture dropped into cold water separates into threads which are hard but not brittle. Beating constantly, pour over first mixture. Beat well after each addition. Continue beating until it loses its gloss. Add vanilla and nuts. Drop by teaspoons onto wax paper. Good luck. Makes about 40 to 50 pieces.