Stir thoroughly. Microwave 8 minutes on High or until a small amount dropped in very cold water forms a hard ball (260 degrees).

While syrup is cooking, beat egg whites until stiff peaks form. When syrup is ready beat egg whites with electric mixer while slowly pouring into a thin stream of hot syrup. Add vanilla.

Beat until candy loses it's gloss (about 6 to 8 minutes). Fold in fruit and nuts.

Drop from buttered teaspoon onto waxed paper or spread in a buttered 10 x 8 inch pan. Cut into squares when cool. Note: Do not make divinity when humidity is high as it will not set. Do not use candy thermometer in microwave.