3 c. sugar
3/4 c. water
3/4 c. light corn syrup (Karo)
1 (3 oz.) pkg. apricot gelatin (Kroger & Ladd has it)
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.