• Cooking Time: 25 min
• Servings: 24 candies
• Preparation Time: 20 min
• 2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
• 1/2 cup light corn syrup
• 2/3 cup water
• 2 large egg whites
• 1 tsp vanilla extract
• 1 cup walnuts or pecan pieces
• (optional: 1/3 cup dried cranberries)

1. In a saucepan stir to a boil sugar, corn syrup and water. Once boiling, wash away any sugar crystals that may stick to sides of pan with a brush dipped in clean water. Any additional water added to pan has no effect on final outcome.
2. Let boil without any further stirring of sugar syrup.
3. Meanwhile, using an electric mixer or a stand up mixer, whip egg whites on low speed until frothy.
4. Once sugar syrup has reached 260°F, remove from heat. Mix egg whites on high speed until stiff peaks form and pour hot syrup in a slow steady stream along inner wall of mixing bowl. Whip until mixture is very stiff. Keep beating until mixture starts to lose its gloss. Then add vanilla, nuts and fruit if using.
5. Scoop divinity by spoonfuls on wax paper or a silicone baking mat or pour onto a buttered cookie sheet and spread, cut after cooled.
6. Let cool completely and store in an air-tight container.
7. Enjoy!

This candy is simple and most ingredients are usually on hand.