3 c Sugar
3/4 c Corn syrup
3/4 c Water
2 Egg whites, stiffly beaten
1 pk Strawberry jell-o
1/2 c Coconut
1 c Pecans, chopped
Combine sugar, syrup and water and bring to a boil, stirring constantly, reduce
heat to low and cook to hard ball stage (252 degrees). This can be determined by
dropping small amounts of mixture into cold cup of water. If it becomes stiff
and hard then it is ready.
Combine whites and Jell-o beat until mix forms a peak, pour hot syrup in thin
stream over egg whites and jell-o. Beat until loses its gloss and holds its
shape. Fold in coconut and nuts. Drop in teaspoons onto waxed paper. Let set
until they are hard.