Categories: Candies 
      Yield: 6 servings 
  
      2 c  White Sugar; Granulated             1 ts Vanilla Extract 
    1/2 c  Light Corn Syrup                    1 c  Nuts; Chopped, OR 
    1/2 c  Water                               1 c  Cherries; Chopped, OR 
      1 pn Salt (1/8 tsp)                      1 c  Orange Peels; Chopped, Etc. 
      2 ea Egg Whites; Lg                  
  
  ~------------------------------OPTIONALS --------------------------------- 
  NOTE:  TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE 
  PAN OF COLD WATER AND BRING IT TO A BOIL.  LET IT SIMMER UNTIL YOU NEED 
  THE THERMOMETER. 
  STEP 1:  Prewarm the thermometer; separate the eggs allowing the whites to 
  come to room temperature in a large bowl of an electric mixer.  (Return 
  the egg yolks to the refrigerator covering with plastic wrap or water for 
  another recipe.)  Fill a glass with ice cubes and water.  To make dropped 
  divinities, you will need 2 cookie sheets, topped with greased wax paper. 
  For squares, use a greased and wax paper-lined 8 X 8-inch pan.  Measure 
  the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart 
  saucepan with a tight fitting lid. 
  STEP 2:  Dissolve the sugar, stirring constantly with a wooden spoon over 
  low heat.  Syrup will become clear, gritty sounds will cease, and the 
  spoon will glide smoothly over the bottom of the pan.  Increase the heat 
  to medium and bring to a boil. 
  STEP 3:  (OPTIONAL):  Cover pan with a square of wax paper and lid, 
  pushing down firmly.  Steam for 2 to 3 minutes to dissolve the sugar 
  crystals.  (Listen to make sure the pot doesn't boil over.  To 
  double-check, remove lid, leaving the wax paper in place.) 
  STEP 4:  Wash down any crystals clinging to the sides with a brush dipped 
  in hot water from the thermometer bath.  Introduce the prewarmed 
  thermometer.  No need to stir. 
  STEP 5:  Beat the egg whites until stiff but not dry.  If your mixer is a 
  heavy duty one, you can wait until the bubbles in the syrup become very 
  large and airy before beating the egg whites.  Otherwise, do it now when 
  the thermometer registers 240 Degrees F. (115.5 C.). 
  STEP 6:  Test the syrup when the thermometer registers 246 degrees F. (119 
  C.).  Continue testing until it reach the firm-ball stage, 246 to 260 
  degrees F. (119 to 126.5 C.).  Syrup will be hard to scrape up in ice 
  water.  It will have to be forced into a ball, but once formed, it should 
  hold its shape but give under pressure.  Return the thermometer to the hot 
  water bath to soak clean. 
  STEP 7:  Dribble the syrup into the egg whites in a slow, steady stream, 
  beating at slow speed.  Tilt the syrup pan to get the last drop but do not 
  scrape the pan.  Once the syrup is completely incorporated, change to a 
  flat whip if you have one. 
  STEP 8:  Have patience and continue beating.  The amount of time you spend 
  mixing depends on the power of your mixer.  If you have a heavy duty or 
  commercial one, you can go to full speed and make the divinity in less 
  than 5 minutes.  With less powerful ones, it can take up to 20 minutes. 
  The important thing is to beat at the highest speed of your mixer.  Also 
  if it is a hot and humid day, it will take longer also. 
  STEP 9:  Test the divinity.  The first and most important test occurs when 
  you lift the beaters.  If the candy falls back in ribbons that immediately 
  merge back into the batter, it isn't done.  Eventually, a stationary 
  column will form between the beaters and the bowl.  Candy will lose its 
  sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper 
  will hold its shape, even a peak.  If you machine is laboring and the 
  candy is not quite there yet, you have two choices: Pour anyway and put 
  into a frost free freezer to set up....or finish by hand. 
  STEP 10:  Fold in the flavorings and nuts and/or other optional items 
  using the mixer or if very thick, a wooden spoon. 
  STEP 11:  Drop or spread the divinity either on wax paper-covered cookie 
  sheets or the buttered pan.  Dripping it by teaspoon is harder work for 
  you but it ripens quicker and is ready to eat sooner.  A neat trick is to 
  put the candy into a pastry bag and pipe onto the wax paper.  If you 
  spread it in the pan, you will have to wait up to 24 hours before it is 
  ready.  But you maybe one of those that think it is better when it is 24 
  hours old.  Score and cut into squares.  Store in an airtight container at 
  room temperature or in a refrigerator. 
  Makes 1 pound but looks like more.  Recipe CANNOT be doubled; it can be 
  frozen but not for extended periods of time.