Little Grandma's Divinity

In a 1 qt. heavy saucepan, combine sugar and corn syrup with 1/2 c. water, over low heat cook stirring until sugar is dissolved.

Cover, cook 1 minute or until sugar crystallize on the side of pan melts.

Uncover and bring to boil without stirring. Cook to 238° on candy thermometer or until a small amount in cold water forms a SOFT ball.

Meanwhile in large bowl with an electric mixer at high speed, beat the egg whites with salt until stiff peaks form when beaters are slowly raised.

In a thin stream, pour half of hot syrup over egg whites, beating constantly at high speed, until stiff peaks form.

Continue cooking rest of syrup to 256° on candy thermometer (bringing it to 260° won't hurt), or until a small amount in cold water forms a HARD ball.