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Make an elegant candy – sparkling strawberries


Last updated 7/11/2018 at 11:41am

FALLBROOK – Confections often make a great addition to parties and gatherings. Whether passed around before the main course is served or presented as dessert, sweet delicacies are favorites of many.

Homemade confections can be prepared by hosts who want to go the extra mile for their guests. While it might seem difficult to make such treats, the following recipe for "Elegant Sparkling Strawberries" from Jane Sharrock's "300 Best Homemade Candy Recipes" (Robert Rose) is easy to prepare and sure to please guests.

Elegant Sparkling Strawberries

Makes about 40 strawberries


1 14-ounce can sweetened condensed milk

1 3-ounce package strawberry-flavored gelatin

2 cups sweetened flaked coconut

1 1/2 to 2 cups finely chopped walnuts or pecans

40 blanched slivered almonds

2 to 3 drops green food coloring

1/2 cup red decorator sugar, for rolling

1/4 cup green decorator sugar for rolling


1. In a large mixing bowl, combine the milk and strawberry gelatin, stirring until well blended. Stir in the coconut and chopped nuts, blending well. Cover and refrigerate for 30 minutes to make the mixture easier to handle.

2. Place the almonds in a small plastic bag. Add the green food coloring to the bag. Seal tightly and shake until the almonds are tinted to resemble green stems. Remove the almonds from the bag and place them on paper towels to dry.

3. Pour the red decorator sugar into a small custard cup. Pour the green decorator sugar into another small custard cup.

4. Shape the milk mixture into small balls about 3/4 to 1 inch in diameter. Pinch one end of the ball between the thumb and index finger until it resembles a strawberry. Roll the bottom two-thirds of the strawberry in red decorator sugar. Dip the top end of the strawberry in green decorator sugar. Place a green almond into the green end of the strawberry to resemble a stem. Place on waxed paper. Repeat until all strawberries are shaped. Store in an airtight container in the refrigerator, separating each layer with a sheet of waxed paper. These candies may be refrigerated for up to 1 week or frozen for up to 1 month.

Cook's note: It is often easier to work with a few strawberries at a time. Dip about 12 shaped strawberries into the red decorator sugar and place them on the waxed paper. When all 12 are coated in red, dip the ends in the green sugar, insert the stems and place them on the waxed paper again. Repeat until all the mixture is used.


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