Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Sugar |
| ½ cup | Light corn syrup |
| ½ cup | Water |
| 2 \N | Egg whites |
| 3 ounces | Pkg apricot gelatin |
| \N \N | Pecan halves; shelled |
NORMA WRENN
Mix sugar, syrup and water. Bring to a oil and cook to hard ball stage.
Beat egg whites until stiff, then add gelatin and beat well. Pour in syrup slowly, beating constantly with a hand-held electric mixer. Beat until mixture holds its shape; you may have to do this by hand as it gets stiffer. Drop mixture by spoonfuls onto wax paper. Top each candy with a pecan half.
Source: Gertrude Filipovitch, Abilene Reporter-News, Recipe won first place at 1995 West Texas Fair
Posted to MC-Recipe Digest by Brenda H. Alcorn Date: Friday, February 13, 1998 9:07 PM on Feb 13, 1998