Cherry Divinity

Combine sugar, water, and corn syrup in a 3-quart saucepan; cook over low heat, stirring gently, until sugar dissolves. Wash down crystallized sugar on sides of pan with a wet pastry brush a few times, as necessary. Cover and cook over medium heat 2 to 3 minutes. Uncover and cook over medium heat, without stirring, to hard ball stage (260 degrees on a candy thermometer). Remove from heat. Beat egg whites in a large mixing bowl until stiff peaks form. Pour hot sugar mixture slowly, in a very thin stream, over egg whites while beating constantly at high speed of an electric hand-held mixer. Add vanilla and continue beating just until mixture holds its shape (3 to 4 minutes). Stir in chopped cherries. Drop by rounded teaspoonfuls onto wax paper. Let cool.
Makes 5 to 6 dozen candies.

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