3 c. sugar
1/2 c. light corn syrup
2 egg whites, room temperature
1 tsp. vanilla extract

In medium saucepan over medium-high heat, heat sugar, corn syrup, and 1/2 cup water to boiling, stirring until sugar is dissolved. Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 248 degrees. Meanwhile, in medium bowl, with mixer at high speed, beat egg whites until stiff peaks form. Beating at medium speed, slowly pour half of syrup into whites. Continue beating while heating other half of syrup to 272 degrees.

While turning bowl and continuing beating, slowly pour hot remaining syrup into mixture (mixture will be stiff). (Don't scrape saucepan; mixture on side may be sugary.) Add vanilla; beat until mixture holds stiff, glossy peaks. Working quickly, drop by heaping teaspoonfuls onto waxed paper. Cool; store tightly covered. Makes about 60 candies or 1 1/2 pounds.

Nut Divinity: Prepare as above, but add 1 cup chopped hazelnuts with vanilla.

Avoid making on humid day; candy will not harden. This recipe requires a candy thermometer.