APLETS RECIPE RECIPES

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APPLETS AND COTLETS (OLD-FASHIONED CANDY, LIKE PERSIAN ...



Applets and Cotlets (Old-Fashioned Candy, Like Persian ... image

Found in a search and posted in response to a request to add this recipe to the Zaar database. I have not made this recipe so times are a guess-timate.

Total Time 30 minutes

Prep Time 30 minutes

Yield 64 serving(s)

Number Of Ingredients 6

2 (1/4 ounce) packages unflavored gelatin
1 1/4 cups applesauce or 1 1/4 cups pureed cooked dried apricots
2 cups sugar
1/2 cup finely chopped walnuts
1 1/2 teaspoons vanilla
powdered sugar, to coat finished candy

Steps:

  • Mix gelatin with 1/2 cup (125 ml) applesauce and let stand for 10 minutes.
  • Put sugar and remaining applesauce in a saucepan. Bring to a boil.
  • Stir in gelatin-applesauce mixture and cook over low heat for 15 minutes, stirring frequently.
  • Add walnuts and vanilla; mix well.
  • Pour into greased 8 inch x 8 inch pan. Let stand overnight.
  • Cut in squares and toss the squares in a paper bag of powdered sugar.
  • From: http://www.online-cookbook.com/goto/cook/rpage/000DBB.

Nutrition Facts : Calories 35, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1.9, CarbohydrateContent 7.4, FiberContent 0.1, SugarContent 6.3, ProteinContent 0.3

RECIPES > CANDIES > HOW TO MAKE APLETS AND COTLETS



Recipes > Candies > How To make Aplets and Cotlets image

How To make Aplets and Cotlets

Provided by GIGARECIPES.COM

Steps:

  • 3 tb Gelatin 3 c Apple juice or unsweetened -apricot juice 1 1/3 c Granulated sugar 2 tb Each lemon and lime juice, -or more as needed 2/3 c Cornstarch 2 c Walnuts, chopped 1 c Powdered sugar Makes about 64 small cubes Soften the gelatin in 1/2 cup of the apple juice. Boil remaining juice with the sugar for 15 minutes to concentrate it. Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted. Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares. Mix together the reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry). I Hear America Cooking From the collection of Jim Vorheis

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  • 3 tb Gelatin 3 c Apple juice or unsweetened -apricot juice 1 1/3 c Granulated sugar 2 tb Each lemon and lime juice, -or more as needed 2/3 c Cornstarch 2 c Walnuts, chopped 1 c Powdered sugar Makes about 64 small cubes Soften the gelatin in 1/2 cup of the apple juice. Boil remaining juice with the sugar for 15 minutes to concentrate it. Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted. Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares. Mix together the reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry). I Hear America Cooking From the collection of Jim Vorheis
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