Divinity from a Vintage Recipe

When my family lived in North Dakota, our town had a HUGE craft fair every year. One thing I always looked forward to getting (and eating) was divinity - it was so creamy and sweet. We haven't been to that event in years, but here's the recipe I use now to make divinity, slightly adapted from a 1950's Better Homes and Garden's cookbook.

In a 2 qt. sauce pan, mix together:

2 1/4 cup sugar
1/2 cup light corn syrup
1/2 water
1/4 ts. salt

Stir over medium heat until the sugar is dissolved (so that it's clear). Now, leave it alone and let it start to boil - once it starts boiling, beat two egg white to stiff peaks. Continue to let the sugar syrup boil until it reaches the hard ball stage (260 degrees F), then slowly pour it over the egg whites in a thin stream, while beating the eggs on high speed.

Once the syrup and eggs are combined, add 1 teaspoon of vanilla (but really, more or less is just fine). Then, continue to beat the divinity on high speed until it is almost to stiff peaks (If you over beat it, that's all right - it just won't be as pretty).

Quickly put spoonfuls of the mixture onto a wax paper-lined baking sheet, pushing it off of one spoon with another. In it gets too stiff, the recipe says to stir in a bit of hot water, but I always forget this and end up with several ugly candies. Let them sit until firm, or overnight in you want them really creamy (and can wait that long!).

Voila! Vintage candy!

P.S. If you happen to be bringing the candy to an anatomy class party as an after-dissection-snack, feel free to put a lifesaver candy on top of each divinity and fill the center of the ring with chocolate for a cow's eyeball!