Seafoam Divinity

Line a 15 x 18 in jelly roll pan with waxed paper; set aside. Place egg whites in large bowl of electric mixer; set aside. In a 2 qt. saucepan combine water, corn syrup, and sugars. Place over high heat and stir with wooden spoon until mixture comes to a boil. If sugar crystals are present wash down sides of pan with a wet pastry brush. Clip on candy thermometer. Cook to 252F (125C) or hard ball stage. Remove from heat. Immediately beat egg whites until stiff. With mixer on high speed, slowly add hot syrup; once you begin to pour do not stop. Continue beating until mixture begins to lose its gloss and will hold its shape. Stir in vanilla. Scrape entire batch onto waxed paper lined pan or, using two spoons, quickly spoon candy onto waxed paper. Makes 50 pieces.