Recipe from some old cookbook.


About 1-1/2 dozen.


  2 cups sugar
  ½ cup light corn syrup
  ½ cup hot water
  ¼ tsp salt
  2 stiff-beaten egg whites
  1 tsp vanilla
  Candied cherries, quartered


Combine sugar, corn syrup, water and salt in saucepan. Cook to hard-ball stage (248°). Slowly pour syrup in a thin stream over beaten egg whites, beating constantly. Beat until mixture holds shape. Stir in vanilla and cherries. Drop by heaping tablespoons on waxed paper, lifting and twirling spoon to form a peak. If divinity becomes too stiff for twirling, add a few drops of hot water.