3 c. sugar
3/4 c. white Karo syrup
3/4 c. water
2 egg whites
1 box Jello (3 oz. size)

Cook sugar, syrup and water to hard ball stage (test in cold water). Beat egg whites until stiff, add Jello (apricot is delicious) and beat until real stiff, pour boiling syrup in small stream, into egg and Jello, while beating on high speed, until very stiff and drop by spoonful onto waxed paper to set. Store in tight container. Use your own choice of Jello flavor. You can add coconut or nuts if you desire.