Aplets And Cotlets Recipe

1. 1

   Applesauce: Use tart apples for the applesauce, no sugar when cooking and very little water.

2. 2

   It should be as thick as possible (drain off water as it cooks).

3. 3

   Use a heavy pan so the applesauce will cook without sticking.

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   Soak the gelatin in 1/2 c. of the applesauce.

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   Bring the rest of the applesauce and the sugar to a boil.

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   After it is boiling, add in the applesauce-gelatin mix and bring back to a slow boil for 15 min, stirring almost constantly.

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   Add in the walnuts, lemon extract and vanilla.

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   Pour into a buttered pan.

9. 9

   Let stand at least 24 hrs, then cut into squares and roll in confectioners' sugar.

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    Store in refrigerator.

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    A 8-inch square pan, might make the candy too thick.

12. 12

    A 9 by 13-inch pan would probably make it too thin.

13. 13

    The mix should be about 3/4-inch deep, so adjust the pan size.

14. 14

    Cotlets: Use 1 c. apricot jam and 1 c. applesauce, cutting sugar to 3 c.. Or possibly use canned unsweetened apricots, liquid removed.

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    Mash well with a potato masher.

16. 16

    Use 2 c. mashed apricots and and follow recipe as written.

17. 17

    /CANDY

* Per serving · 4 servings · Values may vary.

No additional tips available.