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This candy recipe was always a favorite of ours at Christmas time. Well, except for the ones who disliked coconut. Their pretty pink color adds a nice contrast to the typical chocolates and brown colors found on our candy platter. 14-ounce can sweetened condensed milk |
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Mix together the milk and almond extract. Add the coconut, gelatin mix, and ground almonds. Mix in the red food coloring to get the color you want. Add more than 3 to 4 drops if you want it to be very red. Refrigerate dough for at least one hour. Using about 1/2 of a tablespoon, make the dough into strawberry shapes. Put the remaining strawberry gelatin mix into a bowl and roll the strawberries in it to coat them in the mix. Pipe stems on the top of the strawberries. Put the strawberries on cookie sheets covered in wax paper and refrigerate until firm. Store in the refrigerator.
My own variation: I typically just roll these into balls and then roll them in the strawberry gelatin powder. That way I don't have to bother with making green icing and then piping stems on each one. I also omit the red food coloring. I like the pink color that the strawberry gelatin gives it.
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