A scrumptious dessert that's made with corn syrup, coconut and chopped pecans. 68
light corn syrup
Combine sugar, syrup and water and bring to a boil, stir constantly.
Reduce heat to low and cook to hard ball stage (252 degrees).
This can be determined by dropping small amounts of mixture into cold cup of water.
If it becomes stiff and hard then it is ready.
Combine whites and jello.
Beat until mix forms a peak, pour hot syrup in thin stream over egg whites and jello.
Beat until loses its gloss and holds its shape.
Fold in coconut and nuts.
Drop in teaspoons onto waxed paper.
Let set until they are hard.