Coconut Cherry Divinity
3 cups sugar
3/4 cups light corn syrup
3/4 cups water
2 egg whites, stiffly beaten
1 (3 oz.) pkg cherry jello
1/2 cup chopped toasted pecans
1/2 cup flaked coconut
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.