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Recipe by: Hick Chick Ingredients: 3 c. sugar 3 oz. pkg. raspberry gelatin 1/2 c. flaked coconut 2 egg whites, stiffly beaten 3/4 c. light corn syrup 1 c. chopped nuts 3/4 c. water Method: Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut. |
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