3 cups sugar
3/4 cup light corn syrup
3/4 cup water
2 egg whites
1 package strawberry jello
1/2 cup flaked coconut
1 cup chopped pecans


Combine sugar, syrup, and water.  Heat to boiling point, stirring constantly.  Continue cooking stirring occasionally to 252 or hard ball when tested in water.  Beat egg whites until foamy.  Add jello beating until mixture forms peaks. Pour hot syrup slowly into egg whites, beating until it holds shape. Add coconut and nuts.

Pour into a 9×13 cake pan. 

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