Vanilla Walnut Divinity

Add the sugar, corn syrup and water to a large sauce pan. I prefer using a stainless pan over a non-stick sauce pan.

While gently staring, bring the sugar solution to a boil. Brush down the pan with water and a pastry brush to ensure no sugar crystals are on the inside edge of the pan.

Place your candy thermometer into the boiling sugar solution and cook to a firm ball stage. I like to use the old fashioned method to make sure to sugar solution is the right consistency. This is done by spooning some of the sugar solution into a glass of cold water and physically seeing how it sets up when cooled.

While the sugar solution is cooking, whisk the egg whites (in the bowl of your stand mixer using the whisk) and vanilla to stiff peaks.

Once the sugar solution is at a firm ball stage, remove from the stove and turn the mixer on high. Drizzle the hot sugar solution in the whipped egg whites while the machine is running and continue drizzling until all the sugar solution is poured into the whipping egg whites. Continue whipping for a good 10 minutes or until the mixing bowl has cooled enough to the touch and the divinity is starting to hold shape while whisking.

Add the chopped walnuts to the divinity and mix in.

Spray a sheet of parchment paper with vegetable oil and a large spoon and anything else that will be touching the warm divinity. IT WILL STICK.

Spoon the divinity onto a prepared parchment paper with your oiled spoon. I was able to spoon about 20 large pieces of divinity onto a parchment sheet with this recipe. That amount will change based on how big or small your divinity pieces are.

Let the divinity completely cool and set for a couple of hours, serve and enjoy!