3 cups sugar
3/4 cup water
3/4 cup light corn syrup
1 (3-ounce) package apricot-flavored gelatin
2 egg whites
Combine the first three ingredients in a 3-quart saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat, without stirring until the mixture reaches the hardball stage (260-degrees).
Combine gelatine and egg whites (at room temperature) in a large mixing bowl; beat until stiff peaks form. Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Continue beating until the mixture holds its shape (5 to 10 minutes).
Quickly drop mixture by heaping teaspoonfuls onto waxed paper; cool.
Yield: 6 dozen.
Lake Charles, Louisiana