Divinity A recipe from my Gramma Hellie. I've never, ever been able to get divinity to turn out. Ever. If you can, my compliments and undying admiration! Ingredients 4 cups sugar 1 cup water 2 egg whites 1 tsp vanilla 1/2 cup chopped nuts 1 cup karo syrup (light) Beat it! Beat it! Put the two egg whites in a clean, large bowl. Beat until very very stiff peaks form. First Syrup In large saucepan with lid, boil 1 cup sugar with 1/2 cup water, until it threads, or to 268 degrees on a candy thermometer. Pour slowly into the whipped egg whites, and beat until stiff. Let it stand. Second Syrup Boil 3 cups sugar with 1/2 cup water and 1 cup light karo syrup. Boil with lid on until it threads, or to 268 degrees. Be sure to wipe any and all sugar crystals off the sides of the pan, or it will crystallize. Pour into first mixture slowly, beat until very very stiff. Add vanilla and nuts. Cool and drop by teaspoons to waxed paper. Notes and Hints and Stuff Egg White Hints Gramma Sez: Use egg whites at room temperature. Okay. I've never done this before. Maybe this is the source of my failure. She said to leave the eggs on the counter for half a day before using them. And be sure the eggs are very fresh. If in doubt, buy new ones. And when you think you've whipped them enough, whip them more! Uh, what's a thread? "Thread" is an old way to tell how long to cook candy. Take a small amount of the syrup onto a spoon, and drop it from about 2' above the pot. Let it drip into the pan. If it spins a long thread, like a spiderweb, it's done. Or you can use a candy thermometer. Use A Big Mixer Do not use a hand beater. Really. I've blown up five this way. (Hope springs eternal?) Use a Mixmaster-style countertop beater. And beat until it's almost cool after adding the second syrup.