Seafoam Divinity

Combine water, light corn syrup, sugar, and firmly packed brown sugar in a heavy-bottomed saucepan. Stir over medium heat until the sugars dissolve completely and the mixture comes to a boil.

Stop stirring once the mixture boils and insert a candy thermometer. Cook without stirring until the temperature reaches 260°F (hard-ball stage), approximately 12-15 minutes.

While the syrup cooks, beat the egg whites in a clean, dry bowl with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.

Once the syrup reaches 260°F, remove it from heat and let it cool for 1-2 minutes until the bubbling subsides slightly.

Continue beating on high speed after all syrup is added until the mixture becomes opaque, thickens, and loses its glossy appearance, approximately 5-7 minutes.

Add the vanilla extract and beat for an additional 30 seconds to combine thoroughly.

Working quickly, drop spoonfuls of the divinity mixture onto parchment paper in bite-sized mounds before it hardens. If the mixture becomes too stiff to drop, reheat it gently over low heat for 10-15 seconds.

Allow the divinity pieces to cool and set at room temperature for at least 30 minutes before serving or storing in an airtight container.