aplets and cotlets #1

Categories
Candy
Yield
24 Servings
MeasureIngredient
2 cups Unsweetened applesauce (see directions)
Envelopes unflavored gelatin
4 cups Sugar
1 cup Walnuts; finely chopped
½ teaspoon Lemon extract
1 teaspoon Vanilla extract
  Confectioners' sugar

From: robertp@... (Robert Penrod) Date: Mon, 29 Aug 1994 03:42:06 GMT Applesauce: Use tart apples for the applesauce, no sugar when cooking and very little water. It should be as thick as possible (drain off water as it cooks). Use a heavy pan so the applesauce will cook without sticking.

Soak the gelatin in ½ cup of the applesauce. Bring the rest of the applesauce and the sugar to a boil. After it is boiling, add the applesauce-gelatin mixture and bring back to a slow boil for 15 minutes, stirring almost constantly. Add the walnuts, lemon extract and vanilla.

Pour into a buttered pan. Let stand at least 24 hours, then cut into squares and roll in confectioners' sugar. Store in refrigerator.

A 8-inch square pan, might make the candy too thick. A 9 by 13-inch pan would probably make it too thin. The mixture should be about ¾-inch deep, so adjust the pan size.

Cotlets: Use 1 cup apricot jam and 1 cup applesauce, cutting sugar to 3 cups. Or use canned unsweetened apricots, drained. Mash well with a potato masher. Use 2 cups mashed apricots and and follow recipe as written.

REC.FOOD.RECIPES ARCHIVES

/CANDY

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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