3 c. sugar
3 oz. pkg. raspberry gelatin
1/2 c. flaked coconut
2 egg whites, stiffly beaten
3/4 c. light corn syrup
1 c. chopped nuts
3/4 c. water
Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape.
Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut.
Copyright © 2001-11, ACR International. All Recipes & Rights Reserved.
Designed by: ACR International LLC