In 2 quart saucepan, combine sugar, sorn syrup, 1/4 tsp. salt and 1/2 cup water. Cook to hard ball stage - 260 degrees- stirring only until sugar dissolves. Meanwhile beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed with electric mixer. Add vanilla and beat until candy holds it's shape, 4 to 5 minutes. Quickly drop from a teaspoon onto waxed paper.
~Divinity shouldn't be made on windy days. It just won't set up right. It has something to do with pressure changes.
From: Glorious Grub Cookbook By. Joan Stewart
Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!