You are absolutely divine, my dear!

One of my favorite things about baking is when other people eat what I create and love it.  Or give me requests to make something and they just light up when they get it.  My mom, when she was just a young lady, used to eat divinity all the time.  Well, I'd never heard of it.  She gave me the recipe and said I should make it sometime.  Boy, oh boy, am I happy I did.  It's delicious!  It just melts in your mouth...

A few things before you attempt this: 1.) You really do need a candy thermometer.  I know a lot of recipes call for one, but you can usually get away with it based on the change in the ingredients, but better safe than sorry.  2.) You are not supposed to make this candy if there is even the slightest bit of humidity in the air (okay okay, I've heard under 40%).  However, living in the Pacific Northwest, that is pretty much impossible, so use 1 to 2 tablespoons less water.

Ingredients

• 2/3 cup white sugar
• 2 tablespoons and 2 teaspoons light corn syrup
• 2 tablespoons water
• 1/2 egg whites
• 1/4 teaspoon vanilla extract
• 3 tablespoons and 2-3/4 teaspoons chopped walnuts and pecans

Directions

1. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved.  Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
2. Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
3. Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.
   
   I'm pretty sure I'll be making this again
    
    
   
    p.s. I'm sorry my photos are so awful, my amazing camera was stolen.. :(  I'll get a good one again.  One day.