Divinity Candy - a meringue-type confection also known as “White Divinity Fudge"
3 cups sugar
Separate eggs and place egg whites in mixer bowl. Combine sugar, Corn Syrup and water in heavy deep pan over low heat. Stir constantly so crystals do not have a chance to form. When bubbles begin forming in syrup and syrup is thickening, begin testing by dropping a small amount of hot syrup off side of spoon into a cup of cold water, until you can feel little brittle strings in test mixture or when a candy thermometer reaches between 260- 270 degrees. Remove from heat. Pour hot syrup slowly into “Already Beaten” egg whites; add extract and salt. Continue to beat candy, increasing mixer speed. When divinity is thick and heavy turn off mixer and finish beating by hand. Adds nuts and beat in. Drop candy by spoonfuls on buttered waxed paper.