Divinity

I found this in Margaret’s collection of old family recipes. I don’t remember ever eating it, but she always had homemade candy around.

2 3/4 cups sugar

3/4 cup white corn syrup

3/4 cup water

2 egg whites

1 tsp. vanilla

3/4 cup chopped walnuts

Cook sugar, syrup and water in a medium sauce pan over medium heat about seven minutes until it “hairs” well (Dip a spoon into the mixture and let a thin stream of the sugar mixture drip off it. If it’s cooked enough you’ll see a tiny “hair” of syrup separate from the mixture as you pour. Another test is to drop a little of the mixture into a cup of cold water; it should form a soft ball. Or if you’re more precise, cook until 240 degrees F on a candy thermometer. Do not scrape pan while boiling sugar.

With an electric mixer, beat egg whites well and then gradually pour 2/3 of the sugar syrup mixture over the beaten egg whites, continue to beat until mixture is creamy. Continue cooking the sugar mixture until it forms a very firm ball when a small amount is dropped into cold water. Then, pour it into the egg whites, while beating with mixer. Add vanilla and nuts. Drop by spoonful onto waxed paper. Do not make this in rainy weather or the sugar mixture will not “hair.”