Very good! Turns out everytime! Just a hint to make spooning it easier. Have a cup of cold water ready and dip your metal spoon in it when scooping it. Slides right off. (My Grandma taught me this)

“White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.”

I think this recipe needs some detail instructions for first timers. Cook the sugar mixture briskly, unstirred and undisturbed, for 10-15 minutes, until the temperature reached 255 degrees on a candy thermometer, or a drop of the mixture in cold water forms a firm almost brittle ball. I found the 10-15 minutes, was just as important as the temperature. Next, beat the second mixture for another 10 minutes or so (very important time), loses its gloss and is firm enough to hold its shape in a spoon. Stir in the nuts at once. Great taste and texture. Hope this helps.

Ingredients:

• 21/2 cups sugar
• ½ cup water
• ½ cup light corn syrup
• ¼ tsp. salt
• 2 egg whites
• 1 tsp. vanilla extract
• 1 cup chopped pecans, toasted
  Garnish: toasted pecan halves

Directions:

1. Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248° (about 15 minutes). Remove syrup mixture from heat.

2. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.

3. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272° (about 4 to 5 minutes). Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans.

4. Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish, if desired. Cool.

Source : allrecipes.com