3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry jello
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)

Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks.

Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.