Divinity is a classic Southern candy that has a reputation for being difficult to make, but it’s actually very easy if you have a stand mixer—and work on a dry day with low humidity. Sea Foam is simply divinity made with brown sugar in place of white and dark corn syrup in place of light. For a spirited Southern touch, plump the raisins in ⅓ cup bourbon over low heat. Drain off any excess bourbon and cool the raisins before adding them to the candy.

Place in a stand mixer fitted with the whisk attachment:

Beat the whites at medium speed just until they hold soft peaks. Turn off the mixer. In a large heavy saucepan over medium heat, cook, stirring, until the sugar is dissolved:

Bring to a boil. Wash down any sugar crystals that have formed on the sides of the pan with a pastry brush dipped in warm water. Cook the syrup over medium heat, without stirring, to 250° to 255°F, the hard-ball stage.

With the mixer running on high speed, pour the syrup into the beaten egg whites in a slow, steady stream, being careful to avoid hitting the whisk. Do not scrape the pan. Reduce the speed to medium and beat until the mixture is thick, fluffy, and the bottom of the mixer bowl is only slightly warm, 12 to 15 minutes.

Lightly grease a baking sheet. Fold into the divinity mixture:

Quickly drop the mixture by the spoonful onto the baking sheet, forming 1 ½-inch mounds. You may need to use a second spoon to help push the sticky mixture onto the pan. Let cool.

Divinity dries out quickly and does not store well. Store between layers of wax or parchment paper in an airtight container at room temperature for several days.