Traditions are important. They ground us. They remind us that in this journey, there are things we carry with us that are as important as the things we need for physical sustenance, for they provide spiritual and emotional sustenance. And, I guess it’s normal that once your own children start forming their own families that you look back at key moments, and key traditions. One of those traditions was my grandmother’s “Divinity Candy.” A super simple recipe, but somehow, hers seemed better. Not as overwhelmingly sweet as the store-bought version. And, she made it once a year. Our daughter Michelle loved it, as did we. I pulled this recipe straight from her cookbook penned in her own hand. If you have small kids, this is a really easy recipe that they will love making with you. And, then, watch out for the sugar high. Pictured here is my grandmother with our daughter Michelle, whom she absolutely adored and made divinity for. In the other picture is a Halloween classic of our daughter Michelle (the princess) with our son Patrick (the pumpkin).

Cook sugar, corn syrup, salt and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage). Beat egg whites in 1-1/2-quart bowl with cream of tartar until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer.) Fold in nuts (if you choose). Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm, at least 12 hours. Store in airtight container. How many this will serve or how many pieces you make depends on the size of your dollops. Your call.