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"Basic Divinity"

Preparation Instructions:

In a heavy 2 quart saucepan combine sugar, light corn syrup and water. Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium heat, without stirring, till thermometer registers 260 degrees, hard ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching hard ball stage should take about 15 minutes.

Remove saucepan from heat; remove thermometer from saucepan. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer on medium speed till stiff peaks form (tips stand straight).

Gradually pour hot mixture in a thin stream (slightly less than 1/8 inch diameter) over egg whites, beating with the electric mixer on high speed and scraping the sides of the bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.)

Add vanilla and food coloring, if desired. Continue beating with the electric mixer on high speed, scraping the sides of the bowl occasionally, just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

Drop a spoonful of the mixture onto waxed paper. If it stays mounded in a soft shape, it is beaten properly. Immediately stir in nuts, if desired. Quickly drop the remaining mixture from a teaspoon onto a baking sheet lined with waxed paper. If mixture flattens, beat 1/2 to 1 minute more; check again. If mixture is stiff to spoon and has a rough surface, beat in hot water, a few drops at a time, till it is a softer consistency. Store tightly covered. Makes about 40 pieces.

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