3/4 c. sugar
1/8 tsp. salt
3 tbsp. light corn syrup
3 tbsp. water
1/4 pkg. Jello
1 egg white, beaten stiff

Mix and boil sugar, salt, corn syrup and water without stirring to 240 degrees on a candy thermometer. While cooking mix Jello with the beaten egg white. Add 1/2 of the syrup mixture and continue beating. Cook the other 1/2 of syrup to 265 degrees. Add to the egg white mixture and beat until it holds a shape. Drop by the teaspoon onto a buttered surface before the mixture hardens. A buttered surface is better than waxed paper as the paper may stick to the candy.