Apricot Divinity
3 c. sugar
3/4 c. water
3/4 c. light corn syrup (Karo)
1 (3 oz.) pkg. apricot gelatin
2 lg. egg whites
Combine sugar, water and corn syrup. Cook on low heat, then high until it
reaches hard ball stage (260 degrees) on candy thermometer. I put a little in
wooden spoon and turn it over pot and let it string a thread (for doneness).
Beat egg whites stiff in large bowl (steel or glass). When eggs form stiff peaks
slowly add apricot Jello (dry). Pour syrup over egg whites mixture beating at
high speed 5-10 minutes. Beat until mixture holds peaks and gloss is off candy.
Drop by spoonfuls on wax paper.