Old Fashioned Divinity Candy

always make this at Thanksgiving, because after I make the Banana Cream Pie there are 3 egg

whites left over. We would not want to waste them after all, and besides this is my favorite candy. I put nuts in about half of the batch. Makes about 30-40 pieces.

Old Fashioned Divinity Candy

3 ¾ Cup Sugar

¾ Cup light Corn Syrup

¾ Cup Water

½ teaspoon Salt

3 Egg Whites, room temperature

1 ½ teaspoon Vanilla

1 Cup Chopped Pecans, or whole half pecans, (if you wish to use)

In a large saucepan combine sugar, corn syrup, salt, and water. Stir with a rubber spatula stir

until only until starts to boil. Bring to boil over medium heat. To make sure to dissolve the sugar on the sides of pan, put lid on the pan and cook for 2 minutes then remove lid. Do NOT stir again.

With a candy thermometer clipped to the side of the pan, continue cooking to a hard ball stage,

255 degrees. (But only 246 degrees here in Heber, altitude makes minus 9 degrees to candy recipes here). Check out how to adjust the temperature of candy at altitude on the internet.

While the syrup is cooking, in a large bowl of a stand mixer beat egg whites to stiff peaks. Then

set aside. When the syrup is at hard ball stage, immediately turn the mixer onto medium speed and very slowly pour the syrup over the egg whites. Continue beating until the candy holds its shape, for about 8-12 minutes.

Add the vanilla and add nuts if using. (If to stiff add a few drops of HOT water.)

Using two spoons sprayed lightly with cooking spray, drop tablespoon size spoonful onto waxed

paper. Work quickly while the candy is still hot. (This is when you press pecan halves into the divinity if you are using whole instead of chopped pecans).

Let candy set and cool. Store in a single layer in an airtight container. This also freezes really

well.