Southern Divinity Candy

Combine sugar, corn syrup, and hot water in a saucepan over medium-low heat. Stir occasionally to ensure the sugar dissolves completely and the mixture reaches a boil. Continue cooking, undisturbed, until it reaches 250 degrees F (120 degrees C) on a candy thermometer or forms a firm ball when dropped into cold water. Regularly wipe away any crystallization forming on the sides of the pan using a damp pastry brush.

As the mixture reaches its desired temperature, begin whipping egg whites: In a large bowl, use an electric mixer to beat the egg whites until they become stiff and hold their shape. Gradually pour in the hot syrup, beating continuously to prevent lumps from forming. Increase the mixer speed and continue whipping for approximately 5 minutes, until stiff peaks form. Add a few drops of vanilla extract and continue whipping until the mixture becomes smooth and glossy.

If necessary, adjust the consistency by adding a small amount of hot water. Once ready, drop spoonfuls of the mixture onto waxed paper in a decorative manner, twirling the top with your spoon for added flair. Allow the mixture to set and dry on the outside for at least 8 hours before storing it in a single layer in an airtight container at room temperature.