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Apricot Divinity

3 cups sugar
3/4 cup water
3/4 cup light corn syrup (Karo)
1 (3 ounce) pkg. apricot gelatin
2 large. 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 Jell-O (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.



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