Step 1

Combine sugar, corn syrup and water in a 2 quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Cook without stirring until the syrup reaches 260F (hard ball stage) or until a small amount of syrup dropped into very cold water forms a ball which is hard enough to hold its shape, yet malleable.

Step 2

Immediately beat egg whites and salt in the bowl of an electric mixer at high speed until stiff peaks form. Gradually pour the hot syrup in a thin stream over the egg whites, beating at high speed. Add vanilla and beat until the candy is stiff and holds its shape.

Step 3

Piping method: Quickly transfer the candy to a large piping bag with 1/2-inch hole snipped. Swiftly pipe the candy into the paper liners, about 5 at a time, and quickly press a chocolate kiss into the tops of each 5 candies. Continue with the next five cups and chocolate kisses until all 30 pieces of candy are piped into cups and topped with a kiss. Cool.

Step 4

Drop method: Quickly drop candy by spoonfuls onto waxed paper using two spoons. Use one spoon to dip the candy from the bowl and the other spoon to push the candy off of the first spoon and onto the waxed paper. Top each candy with a chocolate kiss. Cool.

Step 5

Drying divinity candy: Divinity requires a brief drying period before storage. After piping in cupcake liners or dropping the candy on waxed paper, leave the candy uncovered for about 12 hours or overnight. The finished candy should be dry to the touch on the outside, but light and soft inside.

Step 6

Storage: Divinity should be stored in an airtight container at room temperature. If you’re packaging them for short term (a few pieces that will be eaten soon after) a candy box is acceptable. Long-term storage requires air-tight packaging. Packaged air-tight, candies will stay fresh at room temperature for 10-14 days. Do not store candies in the refrigerator. Condensation from refrigeration will make the candies slimy.