From Paulette Vickery's Recipe Collection
JELLO: MARZIPAN FRUITS FOR HOLIDAY FRUIT CAKE
cakes, candies
1 3/4 cup coconut
1 pkg any kind gelatin, small
1 cup ground, blanched, almonds
2/3 cup sweetened condensed milk
1 1/2 teaspoon sugar
1 teaspoon almond extract
1 single food coloring, optional
1 single whole cloves, optional
1 single citron, optional
Mix together coconut, gelatin, almonds, milk, sugar, and extract. Shape by hand into small fruits, or use small candy molds. If desired use food coloring to paint details on fruit. Add whole cloves, and citron for stems and blosom ends. Chill until dry. Store in covered container at room temperature, up to 1 week.
Yield: 24 servings
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