Prepare Your Setup:

Line a baking sheet with parchment or wax paper. Set aside. You’ll need a stand mixer or hand mixer ready to go.

Cook the Sugar Syrup:

In a medium saucepan, combine the sugar, corn syrup, water, and salt. Cook over medium heat, stirring just until the sugar dissolves.

Once dissolved, stop stirring and bring the mixture to a boil.

Cook until the syrup reaches 250–260°F (hard ball stage) on a candy thermometer.

Beat the Egg Whites:

While the syrup finishes heating, beat the egg whites in a large mixing bowl until they form stiff peaks.

Combine Carefully:

With the mixer running on high, slowly pour the hot syrup into the egg whites in a thin, steady stream.

Continue beating for 5–7 minutes, until the mixture becomes thick, glossy, and holds its shape.

Flavor and Fold:

Beat in the vanilla.

If using nuts, fold them in gently with a spatula.

Form the Divinity:

Working quickly, drop tablespoon-sized scoops onto the prepared baking sheet.

Let the candies sit at room temperature until completely firm and dry—usually about 2 hours.

Store:

Keep divinity stored in an airtight container at room temperature. Avoid humidity to keep it light and fluffy.