Light and Airy Divinity Candy

Collect all the necessary components for this recipe.

Combine sugar, corn syrup, and water in a 2-quart saucepan over low heat; stir constantly to ensure the sugar is fully incorporated and the mixture reaches a rolling boil. Maintain this temperature without stirring until the syrup reaches 250 degrees F (120 degrees C) or forms a rigid ball when a small amount is dropped into cold water.

Separately, whip egg whites in a 1 1/2-quart glass, metal, or ceramic container until they become stiff and hold their shape.

Gradually pour the hot syrup into the egg whites while continuously whipping the mixture to create a smooth and even texture.

Introduce vanilla extract into the mixture, stirring until it holds its shape and loses some of its luster. Gently fold in the walnuts to distribute them evenly.

Scoop small portions of the mixture onto a greased spoon and drop them onto waxed paper. Allow the candy to sit at room temperature, turning it over once, for at least 12 hours. Once set, store the candy in an airtight container to maintain its freshness.