3 cups white sugar
3/4 cup light corn syrup (Karo)
3/4 cup water
2 egg whites
1 (3 oz.) pkg. jello (your choice)
1 cup chopped nuts
1/2 cup coconut flakes
1 tsp. vanilla

Mix sugar, syrup and water; stir until sugar is dissolved. Cook to hard ball stage (250-266°F on candy thermometer).

Beat egg whites until they fluff up. Gradually add jello powder, beating until mixture holds peak.

Pour syrup into egg white mixture, beating constantly, until candy holds shape and loses its gloss. Fold in nuts and coconut. Add vanilla.

Drop from a spoon onto waxed paper or quickly pour into an 8-inch square pan. Let stand until set.

Cut into pieces with a knife which has been dipped into hot water.

Cooks Note: Use of a candy thermometer is recommended.