Basic divinity

2 c  White Sugar; Granulated
    1/2 c  Light corn syrup
    1/2 c  Water
      1 pn Salt (1/8 tsp)
      2    Egg Whites; Lg
      1 t  vanilla Extract
      1 c  Nuts; Chopped, OR
      1 c  Cherries; Chopped, OR
      1 c  Orange Peels; Chopped, Etc.
 
  ~------------------------------OPTIONALS
  ~-------------------------------- NOTE:  TO PREWARM A
  CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE
  PAN OF COLD WATER AND BRING IT TO A BOIL.  LET IT
  SIMMER UNTIL YOU NEED THE THERMOMETER.
  STEP 1:  Prewarm the thermometer; separate the eggs
  allowing the whites to come to room temperature in a
  large bowl of an electric mixer.  (Return the egg
  yolks to the refrigerator covering with plastic wrap
  or water for another recipe.)  Fill a glass with ice
  cubes and water.  To make dropped divinities, you will
  need 2 cookie sheets, topped with greased wax paper.
  For squares, use a greased and wax paper-lined 8 X
  8-inch pan.  Measure the sugar, corn syrup, ice water
  and salt and dump into a heavy 2-quart saucepan with a
  tight fitting lid. STEP 2:  Dissolve the sugar,
  stirring constantly with a wooden spoon over low heat.
   Syrup will become clear, gritty sounds will cease,
  and the spoon will glide smoothly over the bottom of
  the pan.  Increase the heat to medium and bring to a
  boil. STEP 3:  (OPTIONAL):  Cover pan with a square of
  wax paper and lid, pushing down firmly.  Steam for 2
  to 3 minutes to dissolve the sugar crystals.  (Listen
  to make sure the pot doesn't boil over.  To
  double-check, remove lid, leaving the wax paper in
  place.) STEP 4:  Wash down any crystals clinging to
  the sides with a brush dipped in hot water from the
  thermometer bath.  Introduce the prewarmed
  thermometer.  No need to stir. STEP 5:  Beat the egg
  whites until stiff but not dry.  If your mixer is a
  heavy duty one, you can wait until the bubbles in the
  syrup become very large and airy before beating the
  egg whites.  Otherwise, do it now when the thermometer
  registers 240 Degrees F. (115.5 C.). STEP 6:  Test the
  syrup when the thermometer registers 246 degrees F.
  (119 C.).  Continue testing until it reach the
  firm-ball stage, 246 to 260 degrees F. (119 to 126.5
  C.).  Syrup will be hard to scrape up in ice water.
   It will have to be forced into a ball, but once
  formed, it should hold its shape but give under
  pressure.  Return the thermometer to the hot water
  bath to soak clean. STEP 7:  Dribble the syrup into
  the egg whites in a slow, steady stream, beating at
  slow speed.  Tilt the syrup pan to get the last drop
  but do not scrape the pan.  Once the syrup is
  completely incorporated, change to a flat whip if you
  have one. STEP 8:  Have patience and continue beating.
   The amount of time you spend mixing depends on the
  power of your mixer.  If you have a heavy duty or
  commercial one, you can go to full speed and make the
  divinity in less than 5 minutes.  With less powerful
  ones, it can take up to 20 minutes. The important
  thing is to beat at the highest speed of your mixer.
   Also if it is a hot and humid day, it will take
  longer also. STEP 9:  Test the divinity.  The first
  and most important test occurs when you lift the
  beaters.  If the candy falls back in ribbons that
  immediately merge back into the batter, it isn't done.
   Eventually, a stationary column will form between the
  beaters and the bowl.  Candy will lose its sheen/gloss
  and stop being sticky; a teaspoonful dropped onto wax
  paper will hold its shape, even a peak.  If you
  machine is laboring and the candy is not quite there
  yet, you have two choices: Pour anyway and put into a
  frost free freezer to set up....or finish by hand.
  STEP 10:  Fold in the flavorings and nuts and/or other
  optional items using the mixer or if very thick, a
  wooden spoon. STEP 11:  Drop or spread the divinity
  either on wax paper-covered cookie sheets or the
  buttered pan.  Dripping it by teaspoon is harder work
  for you but it ripens quicker and is ready to eat
  sooner.  A neat trick is to put the candy into a
  pastry bag and pipe onto the wax paper.  If you spread
  it in the pan, you will have to wait up to 24 hours
  before it is ready.  But you maybe one of those that
  think it is better when it is 24 hours old.  Score and
  cut into squares.  Store in an airtight container at
  room temperature or in a refrigerator. Makes 1 pound
  but looks like more.  Recipe CANNOT be doubled; it can
  be frozen but not for extended periods of time.