Prepare a baking sheet lined with parchment paper.

In a medium saucepan, mix together the granulated sugar, light corn syrup, and water. Heat over medium-high heat while stirring gently until the sugar dissolves.

Allow the mixture to come to a boil and continue boiling until it reaches the soft-ball stage (about 240°F or 115°C), using a candy thermometer.

While the sugar mixture is boiling, beat the egg whites and a pinch of salt in a large bowl until soft peaks form.

Once the sugar reaches the correct temperature, slowly pour the syrup into the beaten egg whites while continuing to beat. Add the vanilla extract.

Continue mixing until the mixture thickens and holds stiff peaks.

Using a spoon or a cookie scoop, drop spoonfuls of the mixture onto the prepared parchment paper. Add chopped nuts or sprinkles if desired.

Allow the divinity candies to cool completely until set.