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Applets recipe

Chewy fruit-nut candies originated in Armeniaand were brought to the United States by immigrants. Firm butdelicate, these candies offer a refreshing change from chocolates.

Recipe: Applets

2 cups dried apples*
1 cup warm water
2 cups granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 (1/4-ounce) packets unflavored gelatin (or 2 tablespoons)
1/2 cup cold water
1/2 to 2/3 cup finely chopped nuts
Powdered sugar (for rolling)

  • Soak dried apples in warm water 1 hour,then cook slowly in same water until very tender, stirring toavoid scorching. Put through food mill or sieve. Cook apple pulpuntil thick in 2 quart heavy saucepan, stirring frequently toavoid scorching.
  • Mix sugar, cornstarch, and salt and addto apple pulp. Cook until very thick, stirring constantly.
  • Add gelatin, which has been softened inthe 1/2 cold water. Stir until gelatin is dissolved and cookuntil mixture is again thick. Remove from heat. Mix in nuts.Turn into shallow 9 x 7-inch glass dish that has been rinsedwith cold water. Let stand 24 hours at room temperature, uncovered.
  • Cut candy in rectangular pieces and rollin powdered sugar. Set pieces on wire rack until outside is dried(texture should be slightly chewy). Store in covered container.

    Makes about 1 3/4 pounds.

    *To make Cotlets, substitute dried apricotsfor the dried apples.

    Class of the Titans 211 – Applet of Discord

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