1-First Step: Line two baking sheets with parchment paper so you have a place to drop the candy as soon as it is ready.

2-Second Step: In a large saucepan over medium heat, combine granulated sugar, water, and light corn syrup. Stir occasionally and cook until your candy thermometer reads 260°F, which takes about 7 to 10 minutes.

3-Third Step: While the syrup heats, whip the 2 egg whites in a stand mixer to stiff peaks, about 3 to 5 minutes. Then add the 3-ounce flavored gelatin powder and ⅛ teaspoon salt. Mix until everything is incorporated.

4-Fourth Step: Slowly drizzle the hot syrup into the egg whites with the mixer on medium-low. After the syrup is added, increase to medium-high and beat until the candy loses gloss and holds its shape, about 6 to 10 minutes.

5-Fifth Step: Do a quick readiness test. Scoop a small amount onto parchment. If it holds its shape instead of pooling, you are good to go. If it still looks too loose, keep beating in short bursts, because divinity tightens up quickly.

6-Final Step: Grease two spoons with cooking spray. Drop the candy (about 2 tablespoons each) onto the sheets. Flick your wrists for those swoopy divinity shapes. Let it set at room temperature for 2 to 3 hours or overnight until firm. Store in an airtight container.