Countdown to Christmas because it is a candy my granny and my mom always made throughout the year and for the holidays they sometimes stirred in pieces of maraschino cherries.
This recipe can be a little tricky to make, but if you have a candy thermometer it will be easier.
2 1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites, beat stiff
1 teaspoon vanilla
Line a cookie sheet with parchment paper and set aside. Place two teaspoons by the parchment paper.
In a pot over medium heat, place sugar, corn syrup, water and salt.
While the sugar is melting, in a large bowl beat the egg whites until stiff.
Continue to cook the sugar mixture until it reaches 260 degrees (hard ball stage).
Turn on the beaters and while mixing begin to pour the sugar syrup in a thin stream into the egg whites. Add vanilla. Continue to mix for 4-5 minutes. As the mixture cools it will become thicker.
When the candy starts to hold its shape then turn off the beaters and begin to spoon bite-size pieces of divinity onto the parchment lined cookie sheet. The fastest way to spoon the candy is to use one spoon to scoop up the candy and the second to scrape the candy off onto the parchment (forming small balls).
Allow the candy to cool. This candy is best eaten within a day. It should be stored in an open container or plate. (In a closed container it becomes soft and sticky)
NOTE: If after 5 minutes the candy is not getting thicker, then it was not cooked long enough. Adding some powdered sugar will thicken the candy. It does not taste quite as good, or look as pretty, but it works.