2 cups sugar
1/3 cup honey
1/3 cup water
2 egg whites, well beaten
1/4 cup candied cherries, cut

Boil sugar, honey and water until syrup spins a thread (278°F on candy thermometer).

Pour syrup over egg whites, beating continuously.

Just before mixture starts to set add cherries. Drop with spoon on waxed paper.

Variation: Use candied rhubarb or chopped nuts.

Cooks Note: Use of a candy thermometer is recommended.