3 cups sugar
3/4 cup water
3/4 cup light corn syrup
2 egg whites
1 (3 oz.) pkg. flavored jello (your choice)
nuts or coconut (optional)

Cook sugar, water and syrup to soft ball stage (234-240°F on candy thermometer).

Beat egg whites until stiff, gradually adding jello powder. Continue beating with electric mixer, adding half of cooked syrup slowly.

Cook remaining syrup to hard ball stage (250-266°F on candy thermometer); add to mixture. Continue beating until it has a dull appearance and will hold its shape; add nuts.

Drop by teaspoonfuls onto waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 100 pieces.