Set aside 3 baking sheets lined with waxed paper. Whisk together the sugar, corn syrup, and water in a 3.5 quart saucepan equipped with a candy thermometer. Heat over medium heat, stirring periodically, until the sugar dissolves. Turn the heat up to high and stop stirring. Bake until the candy thermometer reaches 250 degrees Fahrenheit.
In a stand mixer, whip the egg whites until stiff peaks form while the syrup mixture is cooking. While the mixer is still pounding, gently and carefully pour the syrup into the egg whites until it has achieved 250 degrees. For roughly 2 minutes, you should be streaming. Add the vanilla essence to the mixture.
Allow another 15 to 20 minutes of mixing on medium speed, or until the mixture is no longer glossy. If the deity mix and blender are still hot, turn off the blender and set aside for 2-3 minutes every five minutes to allow the combination to cool.
When the mixture is no longer sparkly and keeps its shape when placed to waxed paper, the Divinity is ready. The combination should not be allowed to spread. Try a tablespoon and keep mixing if it spreads.
Use two spoons greased with nonstick frying spray to swiftly drop the deity onto waxed paper. Take a spoonful, then scrape the contents onto waxed paper with a second spoon. To give the god a smooth finish, gently twist the top of it. Allow for a one-hour rest period. Serve immediately or keep for up to two weeks in an airtight jar. Garnish with a pecan if desired.
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