Directions

• In a large bowl, combine 3/4 cup of water and gelatin; set aside. In
• a large heavy saucepan over medium heat, combine sugar, salt and
• remaining water. Bring to a boil, stirring occasionally. Cover and
• continue cooking for 3 minutes to dissolve any sugar crystals.
• Uncover and cook on medium-high heat, without stirring, until a
• candy thermometer reads 270° (soft-crack stage). Remove from the
• heat and gradually add to gelatin. Beat on low speed for 3 minutes.
• Add vanilla; beat on medium for 10 minutes.
• Spread mixture into a 13-in. x 9-in. pan sprinkled with
• confectioners' sugar. Cover and cool at room temperature for 6 hours
• or overnight. Cut into 1-in. squares; roll in coconut or nuts if
• desired. Store in airtight containers in a cool dry place. Yield:
• about 8 dozen.