“It’s a special treat to any occasion!”

INGREDIENTS   

2-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 egg whites
1 tsp. vanilla
1/2 cup chopped nuts*

DIRECTIONS 

• Combine sugar, corn syrup, and water in a heavy 2-quart saucepan.
• Cook and stir over medium-high heat until mixture boils.
• Clip a candy thermometer to the side of the pan.
• Reduce heat to medium; continue cooking, without stirring, until the thermometer registers 260 degree F, hard-ball stage (10 to 15 minutes).
• Remove pan from heat; remove thermometer.
• In a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form (tips stand straight).
• Gradually pour hot mixture in a thin stream over whites, beating on high speed for about 3 minutes; scrape sides of bowl occasionally.
• Add vanilla and, if desired, food coloring.
• Continue beating on high just until candy starts to lose its gloss (5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.
• Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, the mixture has been beaten sufficiently.
• If mixture flattens, beat 1/2 to 1 minute more; check again.
• If mixture is too stiff to spoon, beat in a few drops hot water till candy is a softer consistency. Immediately stir in fruit or nuts. Quickly drop remaining mixture onto waxed paper.
• Store tightly covered.
• Candied Fruit may be substituted for the nuts
• Note: It is not an old wives tale; humidity can affect the outcome of your divinity. Wait for a day that is as low in humidity as possible. Do not attempt if it is raining!