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APRICOT DIVINITY
3 c. sugar
3/4 c. water
3/4 c. light corn syrup (Karo)
1 (3 oz.) pkg. apricot gelatin
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.
