Sugarplum Divinity - cooking recipe

Ingredients

2 1/2 c. sugar
1/2 c. white corn syrup
1/2 c. cold water
2 egg whites, stiffly beaten
1 tsp. vanilla
1/2 c. slivered gumdrop multi-colored candies or chopped pecans

Preparation

Combine sugar, syrup and water in saucepan and stir over low heat until sugar dissolves.
Cook until candy thermometer registers 260\u00b0 or until it reaches the very hard ball stage.
Remove from heat and cool slightly.
Beat egg whites until stiff.
Pour hot mixture very slowly over egg whites, beating constantly.
Continue beating until mixture becomes very stiff and loses its glossy appearance.
Beat a few strokes by hand to improve texture.
Add vanilla and drop by large spoonfuls onto waxed paper.
Decorate with slivers of gum drops by pressing cut edges to candy.
Makes about 1 1/2 pounds.