Daisy's Never-Fail Divinity Fudge

http://www.2theadvocate.com/features...s/2622386.html

>From Adapted recipe is from the late Daisy Gardiner.

Makes about 48 pieces

3 cups sugar
1/2 cup light corn syrup
1/2 cup cold water
2 egg whites
1 tsp. vanilla
1 cup chopped nuts (what you prefer)

1. In a heavy 2-quart saucepan, stir sugar, corn syrup and water
together and cook, stirring constantly, at medium heat until the
mixture comes to a boil and the sugar is dissolved. At that point, clip
the candy thermometer to the side of the saucepan, making sure the bulb
does not rest on the bottom of the pan.
2. Continue cooking without stirring, until mixture reaches 235 degrees
on the candy thermometer or until the mixture forms a soft ball when a
bit of it is dropped into a cup of water.
3. Meanwhile, using a free standing, heavy-duty mixer, begin beating
egg whites and beat until stiff peaks form.
4. When syrup reaches desired temperature of 235 degrees, continue
beating while slowly pouring half of the boiling syrup mixture into the
beaten egg whites. Pour only a thin stream at a time. The syrup will
not blend if you add the syrup too fast.
5. Place remaining half of the syrup back on the heat and cook until it
gets to 275 degrees. At this point, Daisy said the syrup, when dropped
in a glass of cold water forms a hard ball and will make a cracking
sound, not a thud, when it hits the side of the glass.
6. Gradually (pouring a thin stream) add the remainder of syrup to egg
mixture as you continue to beat it in the mixer.
7. Add vanilla and continue beating until mixture is thickened and just
begins to lose its gloss.
8. At that point, stop the mixer and quickly add nuts.
9. Drop by spoonfuls onto waxed paper or parchment paper. If mixture
gets too thick before you finish spooning it out, add a few drops of
hot water to thin it.

Note: When I dropped the divinity on the waxed paper, it did take a
while for the candy to harden and dry enough, but it did eventually and
tasted delicious.