Perfect Divinity

Beth Nolf

This was my mother's recipe and I've been making it for over 50 years. I have fond memories of my mother making this divinity and my father sitting in the corner of our kitchen in Southern Utah stirring it by hand for hours at a time. We loved it!

2 1/2 cups sugar

1/2 cup light corn syrup

1/2 cup water

2 egg whites, room temp.

1 tsp. vanilla

1/2 cup chopped nuts, if desired

In heavy saucepan, combine sugar, corn syrup, and water. Stir to blend well then stir until boiling. Cook to soft ball stage or 230 degrees. While syrup is boiling, whip the egg whites until stiff. When syrup reaches 230 degrees, slowly add half the syrup to egg whites, beating at high speed.

Cook remaining syrup to 245 degrees or hard ball stage. Slowly add syrup to egg white mixture, beating constantly. Add vanilla and beat until candy holds its shape. Add nuts, if desired. Drop from spoon onto waxed paper, making a swirl on top.