3 c. granulated sugar
3/4 c. white corn syrup
3/4 c. water
2 egg whites
1 (3 oz.) pkg. lemon or cherry gelatin
1 tsp. vanilla
1 c. chopped nuts (coconut or glazed fruits may be substituted)

In large saucepan, combine sugar, corn syrup and water. Bring to boil. Cook until it reaches the hard-ball stage (250°F to 252°F).

In the meantime, in large bowl of electric mixer, beat egg whites until foamy. Gradually add gelatin and continue beating until gelatin dissolves and egg white mixture holds stiff peaks. With mixer on high, pour hot syrup in thin stream into egg white mixture while continuing to beat until all syrup is completely blended into mixture, which should have soft peaks. It should also be beginning to lose its gloss. Stir in vanilla and nuts; mix until well combined. Quickly drop by teaspoonfuls onto waxed paper or spread in buttered dish until cool.

Unless made with an electric mixer, this is a two-person job. Considered to be a no-fail candy recipe.