Recipe courtesy of Linda Helms

INGREDIENTS
Two cups granulated sugar
One-half cup light corn syrup
One-half cup water
One-eighth teaspoon salt
Two egg whites
One teaspoon real vanilla extract
One teaspoon powdered sugar

PREPARATION
> In saucepan mix first four ingredients. Slowly bring to a boil, stirring until sugar dissolves. Cook to 260 degrees (hard-ball stage). While it is cooking, beat egg whites until stiff. Gradually pour hot syrup into whites, beating constantly. Beat until candy begins to hold its shape. Beat in vanilla and powdered sugar. (The powdered sugar improves texture.) Drop from a teaspoon onto waxed paper or pour into a buttered pan. Let stand several hours until firm. Store in airtight container. Makes about 50 pieces. For variety, add three or four drops of food coloring while beating divinity. May also fold in nuts.

Note: Make this on a dry day–too much humidity in the air will cause the candy to not set up. Mother made divinity, cooked fudge, and peanut brittle each November, then layered the candy in a coffee can: peanut brittle on the bottom, a layer of aluminum foil, then fudge, another layer of aluminum foil, then divinity on the top row, and a plastic lid over the top. The can would be hidden away in the top of her closet and we were not to touch it until she opened it Christmas Eve. One year she forgot where she hid it and we didn’t have candy until late January!