At the request of Amy and April...

Divinity

1 cup water
1 cup karo syrup
4 cups sugar
5 egg whites

Mix the first 3 ingredients in a pot and cook over medium high heat. Stir until the sugar is dissolved. After that, you won't need to stir anymore. Cook until temperature reaches 260 degrees (or one mark above hard ball) on a candy thermometer. This process will take about twenty minutes or so. It is crucial to not under or over cook. While candy is cooking separate the eggs whites from the egg yolks. Put eggs whites in the Bausch (or Kitchen Aid!) and beat until the eggs whites become stiff. Then turn it off and let it sit. When the candy comes to temperature, start beating the eggs again, on slowest setting, and very slowly in a thin stream, add the candy to the egg whites while it is beating. Continue to beat the candy until it starts to hold shape. This will take about 10 or more minutes. I can tell when it is ready cause when I turn off the mixer, the candy mostly stays put instead of oozing down. Also I can tell if it is ready because the candy just starts to lose it's gloss or shine. Once it is ready, I use 2 spoons, and scoop and push it onto the waxed paper. (I actually used tin foil since I was out of waxed paper and it worked fine.) If at all possible, have 2 people doing this, cause the longer it takes you, the less pretty they get. If you wish to add nuts, mix them in right before you scoop them onto the waxed paper. Coloring can be added anytime while it is mixing. If you are confused by any of this or if you have questions, please comment. Also, Mom, if you feel like I missed something, feel free to add a comment. Good luck!