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Line a large baking sheet with parchment paper and set aside. In a large pot over medium heat, combine the sugar, water, corn syrup and salt. Bring to a boil and stir until the sugar dissolves. Use a candy thermometer and cook without stirring until the temperature reached 260 degrees F - about 10 minutes.

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Beat egg whites in bowl at high speed until stiff peaks form. Beat at medium speed while slowly pouring thin stream of hot syrup into egg whites. Beat at high speed, scraping bowl often, 4-6 minutes or until mixture loses gloss and starts to hold shape. Stir in vanilla and chocolate chips just until chocolate melts and forms swirls. STEP 4

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Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot. Let the candy set, then store for up to 5 days in an airtight container.

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How To Make Divinity Candy. Prep. Line a large baking sheet with parchment paper, butter two teaspoons and let egg whites come to room temperature. In a large microwave safe glass measuring cup, combine sugar, water, corn syrup and salt. Heat until syrup has reached the hard ball stage of 260°F.

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Instructions. In a large saucepan over medium high heat, combine the sugar, corn syrup, and the water. Cook and stir constantly until boiling. Clip the candy thermometer to the pan and without stirring over medium heat, bring the temperature up to 260°F (hard ball stage). This will take approximately ten minutes.

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Preheat the oven to 325 degrees Fahrenheit. Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature. Process the walnuts in the bowl of a food.

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Grease 2 spoons with non-stick spray. Add sugar, corn syrup, water, and salt to a 2-quart saucepan over medium heat. Stir until the sugar is dissolved. Place a candy thermometer in the saucepan. Cook the syrup, without stirring, until it reaches 260 degrees Fahrenheit (hard-ball stage), about 8-10 minutes.

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Add 1/4 cup semi-sweet chocolate chips and fold until just combined. The chocolate will partly melt and create streaks. Using a tablespoon (or other small) cookie scoop, portion the onto the baking sheets. If the scoop becomes too sticky, dip it in cool water and shake off the excess before resuming scooping.

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Combine sugar, water, and corn syrup in a heavy saucepan over medium heat. Cook until the syrup reaches the firm ball stage (about 250° to 265°F on a candy thermometer). While the syrup is cooking, beat the egg whites with salt until stiff. Gradually add half the syrup to the egg whites. Return the remaining syrup to the stove until boiling.

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Heat the sugar, corn syrup, and water until the sugar dissolves. Bring to a boil. 2. Cook without stirring until the syrup reaches 250 degrees. 3. Beat the egg whites until stiff peaks form. Slowly pour in the hot syrup. 4. Add the vanilla until the mixture holds its shape.

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Basic Vanilla Divinity. Procedure. 1. Combine sugar, corn syrup, water and salt in a large saucepan. Cook, stirring just until sugar is dissolved, but not after mixture begins to boil. Cover pan for 3 minutes to let steam dissolve sugar crystals on side of pan to prevent graininess in Divinity. Clip CANDY THERMOMETER to side of pan.

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In a large, heavy-bottomed saucepan over medium heat, combine your sugar, water, light corn syrup, and salt. Cook the mixture while stirring occasionally until it just begins to boil. Place your candy thermometer into the mixture and allow it to boil without stirring until it reaches a temperature of 260°F (127°C).

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Apply nonstick spray to two spoons. Set aside. When the syrup mixture hits 250 F degrees or reaches the hard ball stage, take it off the heat source. Switch on your mixer with the whipped egg whites and set to medium speed. Very slowly and carefully, pour the hot syrup into the beaten egg whites in a steady stream.

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Cook. Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan until mixture reaches hard ball stage, 250 degrees Fahrenheit, checked on a candy thermometer. Whip. As the syrup is cooking, whip the egg whites, along with a pinch of salt, until stiff peaks have formed. Remove from heat.

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In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer. Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.

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Step 3: Mix them together. SLOWLY (takes about 5 minutes total) keep a steady thin stream of syrup pouring into the beaten egg whites while on a level 2 or low and slow mix setting (do not mix on high setting) Pro tip: For best results, keep watching this mix closely until the mixture no longer drips off the whisk.