Before beginning, prepare a place to spoon out the divinity, by placing a large sheet of parchment or wax paper on the counter and place 2-4 regular spoons on it.

Beat egg whites and salt in a stand mixer on high speed until stiff peaks form.

In 3 quart saucepan combine sugar, water, and corn syrup

Cook over medium high heat until it “spins a thread”.

This can be determined by using a candy thermometer and cooking until it reaches 220-230, or when you pull a spoon out of the syrup and let the liquid drip off the sugar forms what looks like thread hanging off the spoon. You are looking for threads that are 2-3 inches long.

Once this stage is reached immediately turn your mixer with the egg whites to high and slowly add sugar syrup in a very slow steady stream. Move quickly at this stage you don't want your sugar to have a chance to continue cooking.

Add vanilla and continue whipping on high until the mixture holds a peak. You are looking for it to lose a little bit of shine and if you pull a spoon out a little mountain forms on the spoon. This is generally 5 minutes of mixing (over mixing can cause the end candy to be crumbly)

Quickly take it off the mixer and using regular spoons scoop out little balls of mixture and place on prepared parchment paper. They should have a nice bent over peak (as seen in the pictures).

Let set at room temperature until fully set.