Boil sugar, syrup, water and salt until mixture spins a 4" thread (260 degrees F or hard ball stage). Then add to the egg whites that are beaten foamy. Beat the mixture until stiff; add vanilla and nuts if desired. Drop by spoonfuls onto waxed paper.
By Robin from Washington, IA
Yes, this is the "real thing." Be sure, though, to make it on a clear day; humidity is fatal to divinity and most other rather fragile candies.
I forgot to mention: pour the hot syrup in a thin, steady stream onto the beaten egg whites, beating further at the same time. This will keep the whites from collapsing.
Third tip: You can add a drop or two of food coloring while beating. Don't add too much, as you want the result to be airy pastels, not in-your-face color!
A tasty tip. Cover a sheet of foil with confectioners sugar. When your divinity is ready to drop, instead, spoon out a big dollop on to the conf sugar, and roll it out with a rolling pin, as though you were rolling dough, maybe an 1/8 in. thick. Cover with creamy peanut butter. Roll up like a jelly roll. . This can be tricky, since it wants to stick to the foil. I use a spatula along the rolling edge to loosen from the paper as I roll.
Wrap each roll with wax paper or foil, and refrigerate a few minutes (not necessary, but that's what I do since it seems to slice neater) and then slice into 1/2 inch slices. You might just want to do part of your divinity to try this, and drop the rest as usual. This is our favorite peanut butter roll.
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