|Sugar||3 Cup (48 tbs)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Strawberry gelatin||3 1⁄2 Ounce (1 Package)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
Combine sugar, corn syrup and water in a 2 quart saucepan and heat to boiling, stirring constantly.
Continue cooking, stirring occasionally, until a small amount of the mixture forms a hard ball when tested in cold water (252Â° on a candy thermometer).
Beat egg whites until foamy, add gelatin, beating until mixture forms peaks.
Slowly pour hot syrup into beaten egg whites, beating constantly on high speed of electric mixer.
Beat until candy begins to hold its shape.
Fold in coconut and nuts and put into greased 9 inch square pan.
Cool and cut in squares.
Makes 2 1/4 pounds.