3 c. sugar
1/2 c. hot water
3/4 c. light corn syrup
1 (3 oz.) raspberry Jello
2 egg whites

Cook syrup, sugar and water together to 252 degrees. Beat the egg whites until foamy, add gelatin and beat until stiff, slowly beat in hot syrup. Beat until it gets thick and loses its gloss. Drop by teaspoons onto wax paper. Suitable for microwave.