Frosted Strawberries

2/3 cup Eagle Brand Sweetened condensed milk

2 2/3 cups flaked coconut

1 (3 oz) strawberry flavored gelatin

½ cup ground blanched almonds

½ teaspoon almond extract

Red food coloring

1 cup sifted confectioners' sugar

2 Tablespoons heavy cream

Green food coloring

In medium bowl, combine sweetened condensed milk, coconut, 3 tablespoons gelatin, almond extract and enough red food coloring to tint mixture a strawberry shade. Form small amounts ( about ½ tablespoon) into strawberry shapes. Sprinkle remaining gelatin into a flat dish; roll each strawberry to coat. Place on waxed paper; refrigerate

To make strawberry hull: combine sugar, cream, and green food coloring. Spoon into pastry bag with open star tip. Pipe small amounts atop each strawberry.

Other fruits and vegetables may be made from the above recipe by using the appropriate color and flavor of gelatin

Makes 1 pound.

Molasses Taffy

1 can Eagle Brand Sweetened condensed milk

½ cup molasses

1/8 teaspoon salt

In heavy, shallow saucepan, combine sweetened condensed milk, molasses and salt. Cook over medium heat; stir constantly, to 235°F on candy thermometer or until a little drooped into very cold water forms a semi-firm ball which holds its shape when taken from the water. Immediately remove from heat. Pour into a buttered 8” square pan. Let stand until cool enough to handle. Pull taffy between buttered fingers until shiny and light colored. Twist into a rope about ¾” thick. Cut into 1” pieces with kitchen scissors. If desired, wrap taffy.

Makes ¾ pound.

Apricot Coconut Balls

1½ cups dried apricots, finely chopped

2 cups flaked coconut

2/3 cup Eagle Brand Sweetened condensed milk

Confectioner's sugar, optional

In large bowl, combine apricots and coconut; blend well. Stir in sweetened condensed milk. Shape into small balls. If desired roll in confectioners' sugar. Let stand at room temperature until firm.

Makes 1½ dozen 1¼ inch diameter balls

Chocolate Caramels

1 can Eagle Brand Sweetened condensed milk

1 cup light corn syrup

1 Tablespoon butter

1/8 teaspoon salt

2 (1 oz) squares unsweetened chocolate

1 teaspoon vanilla extract

In medium heavy saucepan, combine sweetened condensed milk, corn syrup, butter and salt. Cook over medium heat; stir constantly until temperature of mixture reaches 200°F on candy thermometer. Add chocolate, half a square at a time; stir until melted. Continue cooking over medium heat; stir constantly until temperature of mixture reaches 235°F on candy thermometer or until a little mixture dropped into very cold water forms a firm ball when removed from the water. Remove from heat; stir in vanilla. Pour into a 9x5x2¾ inch buttered loaf pan. Cool. Cut into pieces.

Makes about 1 pound.