Make Old-Time Divinity Candy at Home

Gather the ingredients. In a medium saucepan over medium-high heat, bring sugar, salt, corn syrup, and water to a boil, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium-low heat, but DO NOT STIR (or else the candy can have a granular texture), until the temperature reaches 266 F. Meanwhile, when the temperature reaches 260 F, beat the egg whites with an electric mixer at high speed, until stiff peaks form. When the syrup reaches 266 F, pour the hot syrup slowly into the egg whites while beating constantly with the electric mixer. Beat for about 2 to 3 minutes until the mixture is no longer glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. Stir in pecans or chopped candied cherries with a wooden spoon. Using two lightly buttered teaspoons, drop portions onto waxed paper using one spoon to push the candy off the other spoon in a twirling motion. They should look like mounded bits of fluff. Work as quickly as possible. If the mixture gets too thick to work with, add a few drops of water. Let stand until dry and enjoy! Store in tightly covered containers at room temperature for up to two weeks.