---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 60 Servings
            -Nancy Speicher DPXX20A
       2 c  Sugar
     1/2 c  Light corn syrup
     1/2 c  Water (for divinity)
       2    Egg whites
     1/4 ts Salt
     1/2 c  Red & green candied cherries
            -finely chopped
      14 oz Caramels
       1 tb Water (for caramels)
       6 oz Pecans; chopped
    1. Combine sugar, corn syrup and water in a medium-size heavy saucepan.
   Heat quickly to boiling, stirring constantly. Wrap a fork with damp paper
   toweling; wipe the sugar crystals from the side of the pan as the mixture
    2. Reduce to 260F on a candy thermometer. (A teaspoonful of syrup will
   form a hard ball when dropped in cold water.) 3. When syrup reaches 250F,
   beat egg whites and salt until they stand in firm peaks in a large bowl of
   electric mixer. Beating constantly, pour hot syrup VERY SLOWLY into egg
   whites. Continue beating until mixture is very stiff, and will hold marks
   of beater in mixtures (about 7 minutes).
    4. Stir in candied fruits until well distributed. Turn out mixture onto a
   buttered cooky sheet; divide in half; shape each half into a roll 2 wide
   and 8 long. Allow to dry on cooky sheet about 1 hour.
    5. Melt caramels with water in the top of a double boiler, over hot water,
   stirring several times.
    6. Spread pecans on a large sheet of wax paper. Working with one roll at a
   time, spread with caramel mixture; roll in pecans to coat well.
    7. Wrap each roll in foil or plastic; store at room temperature. Cut about
   1/4 thick slices. Makes 2 1/2 pounds or about 5 dozen slices.
    From Family Circle 11/72 Homemade Candies