To Prepare Divinity: In medium-size heavy saucepan, combine sugar, corn
syrup, water and salt. Cook until hard ball stage (260 degrees F), stirring
only until sugar is melted.
Meanwhile, beat egg whites to stiff peaks. Pour syrup gradually over egg
whites, beating at high speed of electric mixer.
Add vanilla and beat until candy holds its shape.
With buttered hands, shape candy into 3/4-inch balls.
Let stand on wax paper until dry and firm.
Drop one at a time into dipping caramel, turning with tine of fork until
Lift out and cool on wax paper.
To Prepare Caramel: In large, heavy saucepan, mix brown sugar, white sugar,
1 cup milk and baking soda. Cook and stir over medium heat until mixture comes
to a boil and sugar melts. Boil, stirring often until candy reaches soft ball
stage (230 degrees F).
Remove from heat. Cool to 110 degrees F without stirring.
Heat until mixture is thick and creamy and loses its gloss.
Beat in the 1/4 cup milk left.
If mixture is too stiff, add more milk, one teaspoon at a time.