Divinity

Line a large baking sheet with parchment paper.

Beat egg whites in a large bowl with an electric mixer until soft peaks form.

Combine sugar, corn syrup, salt and water in a medium heavy-bottomed saucepan.

Heat on medium heat and stir only until sugar dissolves.

Insert a candy thermometer into pan, turn up heat to medium-high and continue to cook mixture without stirring.

As the temperature approaches 250 degrees, so between soft- and hard-ball stages, continue beating egg whites until stiff peaks form.

When the thermometer in the pan of syrup reads 260 degrees, remove from heat.

Carefully pour hot syrup in a thin stream, followed by vanilla, over the egg whites, beating constantly at high speed until the mixture loses its gloss and becomes stiffer. This may take up to 8 minutes.

Stir in cranberries with a wooden spoon; then, using a tablespoon, spoon small mounds of the mixture on to the lined baking sheet; allow to cool and set.

Makes about 24-30 pieces