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.
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.
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