1/2 cup light corn syrup
2 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
1 cup coarsely chopped nuts

Holiday Divinity
1/4 cup chopped candied cherries
1/4 cup chopped candied pineapple

Chocolate Divinity
6 ounces semisweet chocolate chips
1 cup nut halves (instead of chopped nuts)

Ginger Divinity
6 tablespoons water instead of the 1/2 cup water
2 tablespoons preserved-ginger syrup
1/2 cup finely diced ginger

Servings: 1 1/2 pounds

Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248 degrees F).

Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a small amount forms hard threads in cold water (272 degrees F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla extract and nuts; drop by dessert-spoonsful onto wax paper, or spread in a buttered 9-inch square pan, and when firm, cut into squares.

Holiday Divinity
Follow above instructions, adding candied cherries and pineapple with the nuts.

Chocolate Divinity
Follow above instructions, adding chocolate and nuts with vanilla extract after beating; then beat until well blended.

Ginger Divinity
Follow above instructions, using the 6 tablespoons water instead of 1/2 cup water and ginger syrup for the liquid. Add diced ginger with the nuts.