3 c. white sugar
3/4 c. water
3/4 c. white Karo syrup
2 egg whites
1 c. nuts, chopped
1/2 Maraschino cherries, drained & chopped
1 pkg. raspberry Jello

Combine sugar water and syrup. Heat slowly to 250 degrees to firm ball stage. Stir occasionally. Beat egg white until fluffy, add Jello gradually and beat until it forms peaks. Continue heating while adding hot syrup in thin stream. Beat until stiff; add cherries and nuts. Beat until it loses gloss, drop by teaspoon on wax paper.