(This came from my father's sister, but my mother made it every Christmas.)
2 ¾ C. granulated sugar
¾ C. white Karo
¾ C. water
2 egg whites
1 tsp. vanilla
¾ C. chopped walnuts (optional)
Mix sugar, syrup and water thoroughly. Then cook until it forms a medium ball when dropped in cold water (250 F.) Pour 2/3 of the syrup over beaten egg whites, beating constantly. Cook other 1/3 until it forms a very firm ball (255 F.) Beat it slowly into the first mixture, beating constantly until creamy. Add nuts and drop on waxed paper, or pour into buttered tin and cut when well cooled.
Note: It is important to either have a very good knack for determining what makes a "medium ball" or a "very firm ball." If you don't, use a candy thermometer. This is something it does not pay to guess at. Also, it's best not to try to use a hand-held mixer for this recipe. Use a stand mixer. If that's not possible, make sure your hand mixer is capable of running for a long period of time and under a load, and that you have someone to hold the mixer for you. Without a stand mixer, this one is tough to do with only two hands.
My grandmother used to put her Divinity into a pan, rather than make purty li'l blobs. She sometimes added red or green candied cherry bits, too. I like it best plain.
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