3 c. sugar
3/4 c. water
3/4 c. light corn syrup
1 (3 oz.) pkg. apricot flavored gelatin
2 egg whites

Combine first 3 ingredients in a 3 quart saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat without stirring, until mixture reaches hard ball stage (260 degrees).

Combine gelatin 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 mixture holds its shape (5 to 10 minutes). Quickly drop mixture by heaping teaspoonfuls onto waxed paper; cool. Yield: 6 dozen.