This vintage recipe is for a meringue based candy that I would describe as somewhere between fudge, nougat and marshmallow. It’s a pillowy light, sweet and airy candy confection and it tastes incredible! Or….divine, hence the name divinity. If you’ve never tried divinity before I would highly recommend it.
2½ cups granulated sugar
½ cup light corn syrup
½ cup water
2 large egg whites
1 teaspoon vanilla extract
½ cup walnuts, chopped
In a heavy 2-quart saucepan combine sugar, light corn syrup, and water.
Cook over medium-high heat to boiling, stirring constantly with a to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan.
Carefully clip candy thermometer to side of pan.
Cook over medium heat, without stirring, till thermometer register 260°, hard-ball stage. Mixture should boil at a moderate, steady rate over the entire surface.