| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candy | 24 | Servings | |
INGREDIENTS
| 2 | c | Unsweetened applesauce (see directions) |
| 4 | Envelopes unflavored gelatin | |
| 4 | c | Sugar |
| 1 | c | Walnuts; finely chopped |
| 1/2 | ts | Lemon extract |
| 1 | ts | Vanilla extract |
| Confectioners' sugar |
INSTRUCTIONS
From: robertp@meaddata.com (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 1/2 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 3/4-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, http://www.erols.com/hosey.
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