INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 170
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 37.5mg
Carbohydrates: 36.3g
Fiber: <1g
Sugar: 35.3g
Protein: <1g