3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, unbeaten
1 (3 oz.) pkg. strawberry flavored gelatin
1/2 c. coconut (opt.)
1 c. chopped pecans (opt.)

Combine sugar, syrup and water in heavy saucepan. Bring to boil, stirring constantly. Reduce heat, stir occasionally. Cook to hard ball stage (252 degrees). Beat egg whites until fluffy. Add gelatin. Beat until peaks and holds firm. Pour hot stream of syrup into whites, beating constantly. Beat until candy loses gloss and holds shape. Fold in coconut and nuts. Pour into greased 9 x 9 x 1/2 inch pan or drop by teaspoon onto waxed paper. 5 dozen.