“Fruit Leather Fun,” Ensign, Mar. 1974, 60
A tasty extension of popular fruit leather (Ensign, June 1972) is to make chocolates out of it. Spread the fruit leather with a very thin coat of chunky peanut butter, caramel, creamed honey, fondant, or penuche. Then roll very tightly, cut in 3/4″ sections, and dip in chocolate, minted chocolate, milk chocolate, or butterscotch. If desired, these candies can then be rolled in toasted coconut or crushed nuts. They make rich, colorful additions to gift boxes of homemade candy.
Jerry and Carol Jensen, Ogden, Utah