3 cups of sugar
1 – 3 oz. Package of raspberry gelatin
1/2 cup of flaked coconut
2 egg whites, stiffly beaten
3/4 cup of light corn syrup
1 cup of chopped pecans
3/4 cup of water
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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