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4 c. sugar
1 c. light corn syrup
3/4 c. water
3 egg whites, stiffly beaten
1 tsp vanilla
1 c. broken nuts

Combine sugar, syrup and water. Place in saucepan over low heat. Stir until sugar is dissolved. Cook, without stirring til 255 degrees or until a small amount dropped in cold water forms a hard ball. Remove from heat; pour, beating constantly, in a fine stream into stiffly beaten egg whites. Continute beating until mixture holds shapes and loses its gloss. Add vanilla and nuts. Drop quickle from tip of spoon onto waxed paper in individual peaks. Yields 30 pieces.