Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
This is not very close to Liberty Orchard's Applets. I used a name brand applesauce, but the finished products wasn't a good apple flavor. The candy was not as firm as the name brand either. It was closer to a jelly candy that would be coated in chocolate. My humidity level is really low (it's winter) so I know that's not the problem. We let it set up 12 hours and then tried again at 24 hours. I had hoped that even if this recipe wasn't close, it was still be a good tasting candy, but it's not. My family didn't like the mushy texture, or the taste. We threw the pan of candy in the garbage and I will continue my quest to find a more authentic Applets recipe.
If you use berry-flavoured applesauce and swap chopped walnuts for chopped blueberries, it turns out extremely purple and really, REALLY good. Thanks. My office loved them.
I grew up in Washington state and have found myself nostalgic for things I can no longer get from there. Imagine my surprise and glee when I found this recipe! It tasted just like I remember. I'm going to be making these as Christmas gifts this year! They are so mildly sweet and melt in your mouth delicious and I was amazed at how easy they are to make. Thank you ever so much.