Ingredients
3 cups sugar
3/4 cup water
3/4 cup light corn syrup
1 (3-ounce) package apricot-flavored gelatin
2 egg whites (room temperature)
Method
In a 3-quart saucepan, combine the sugar, water, and light corn syrup. Cook over low heat, stirring constantly until the sugar dissolves. Increase the heat and cook without stirring until the syrup reaches the hardball stage (260°F).
While the syrup is cooking, place the apricot gelatin and the room-temperature egg whites in a large mixing bowl. Beat the gelatin and egg whites together until stiff peaks form.
With the mixer running at high speed, pour the hot sugar syrup in a very thin, steady stream into the egg-white mixture. Continue beating until the mixture is glossy and holds its shape, about 5 to 10 minutes.
Working quickly, drop the mixture by heaping teaspoonfuls onto waxed paper. Allow the candies to cool and set completely.
Yield: about 6 dozen.
Recipe contributed by Susie Cole
Lake Charles, Louisiana