2 1/2 c. sugar
1/4 tsp. salt
1/2 c. light corn syrup
1/3 c. water
2 egg whites
1 tsp. vanilla
2 oz. baking chocolate, melted
3/4 c. chopped walnuts
48 milk chocolate kisses (8 oz. pkg.), unwrapped

Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 260°F or until a small amount of syrup dropped into cold water separates into threads which feel hard but not brittle (soft-crack stage). When sugar reaches 246°F, beat egg whites in large mixer bowl until stiff peaks form. When syrup reaches soft-crack stage, gradually pour in a thin stream into egg whites, beating at high speed on mixer. Add vanilla and beat until candy begins to hold its shape. Quickly blend in baking chocolate; stir in nuts. Drop from teaspoon onto waxed paper-covered baking sheet. (Divinity should be about the size of walnuts.) Gently press a milk chocolate kiss on top of each piece. Store in airtight container.

Variations:

Vanilla Divinity: Omit baking chocolate.

Coffee Divinity: Omit baking chocolate; add 2 teaspoons instant coffee powder to sugar syrup before cooking.

Peppermint Divinity: Omit baking chocolate and nuts. Add 1 tablespoon crushed peppermint candy to divinity with vanilla. Tint to desired color with red food coloring.