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1
In a large saucepan over medium heat, combine the sugar, corn syrup and water and bring to a boil.
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2
Continue to boil, undisturbed, until the mixture reaches the hard-ball stage, 265 degrees F on a candy thermometer.
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3
Remove from the heat.
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4
In a standing electric mixer, whip the egg whites and salt until stiff peaks form.
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5
Working very slowly, add the sugar syrup in a thin, steady stream, and continue beating on high speed until the candy begins to lose its shine - this can take as long as 10 or 15 minutes, depending on your mixer.
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6
(When adding the hot sugar syrup to the egg whites, make sure to stop occasionally to scrape down the bowl if any syrup has collected on the sides.
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7
When the beaters are lifted out of the candy mixture, it should fall in a smooth thick ribbon that mounds on itself.
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8
Working quickly, fold in the vanilla and drop by tablespoonfuls onto waxed paper.
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9
Cool completely before serving.
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10
The candies will firm up as they cool.
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11
Store in an airtight container.
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12
Cook's Note: this is best made on a low-humidity day or in a dry location; damp conditions will prevent divinity from firming up.
