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Microwave Divinity

4 cups sugar
1 cup light corn syrup
3/4 cup water
1/4 tsp. Salt
3 egg whites
1 tsp. Vanilla
2 cups chopped nuts

Mix together sugar, corn syrup, water and salt in glass mixing bowl. Microwave on high for 20-22 minutes until hard ball stage is reached. (Hard ball stage is when candy forms a hard ball that will hold its shape yet is elastic when dropped in VERY cold water.) While syrup cooks, beat egg whites to stiff peaks in large, heat-proof mixing bowl. Gradually pour hot syrup over egg whites while beating at high speed. (Super hot, may be a two person job.) Beat until mixture is thickened and starts to lose its glossy appearance (several minutes). Mix in vanilla and nuts. Drop by teaspoonful onto wax paper and let cool.

Variations: May be made without nuts. May add food coloring (add right after adding syrup to egg whites, while beating together.)

Yield: Approx. 3 dozen

NOTE: This recipe is 30 years old. The last time I made it a couple years ago, I used an 1100 watt microwave, and it came out fine. You’ll want to keep an eye on the syrup in the microwave even before the 20 minute mark, based on the wattage microwave you have. Hitting hard ball stage is more important than it cooking for 20 minutes. I also use a hand mixer. I’ve never tried it with a stand mixer.