Divinity Pastels

	3 cups sugar 3/4 cup light corn syrup 3/4 cup water 2 egg whites 1 package (3 oz.) Jell-O Gelatin (Any flavor) 1 cup chopped nuts or mixed candied fruit 1 cup Bakers Fine-Grated Coconut Mix sugar, corn syrup, and water; bring to a boil over low heat, stirring to dissolve sugar. Continue boiling, stirring occasionally, to hard ball stage (225 degrees F on a candy thermometer) -- about 15 minutes. Meanwhile, beat egg whites until stiff but not dry. Then add Jell-O Gelatin, 1 tablespoon at a time, and beat until mixture will stand in stiff peaks. Then pour syrup in a thin stream over the egg white mixture, beating constantly. Continue beating until mixture will hold its shape and loses its gloss -- about 10 minutes with electric mixer. Add nuts; quickly pour into a well-greased 9-inch square pan, or drop by teaspoonfuls onto wax paper and allow to dry. Let stand in pan until firm enough to handle -- about 10 minutes. Cut unti 8 strips, roll in coconut, and cut each strip into 10 to 12 pieces. Roll in coconut again. Allow to dry about 2 hours. Store in a covered container. Makes about 7 dozen candies.

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