2 c. granulated sugar
1/2 c. light corn syrup
1/2 c. water
1/8 tsp. salt
2 egg whites
1 tsp. vanilla extract
1 c. crunchy peanut butter

Butter sides of a large heavy saucepan. Combine first 4 ingredients in pan and cook over medium low heat, stirring constantly until sugar dissolves. Syrup will become clear. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach candy thermometer to pan, making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.

While syrup is boiling, use highest speed of an electric mixer to beat egg whites in a large bowl until stiff.

Continue to cook syrup until it reaches firm ball stage (approximately 242 to 248 degree). Test about 1/2 teaspoon syrup in ice water. Syrup will form a firm ball in ice water but will flatten if pressed when removed from water. While beating egg whites at low speed, slowly pour syrup into egg whites. Add vanilla and increase speed of mixer to high. Continue to beat until candy is no longer glossy. Fold in peanut butter. Pour into a buttered 8 inch square baking dish. Allow to harden. Cut into 1 inch squares. Store in an airtight container in refrigerator.

Makes about 5 dozen squares of divinity.