Apricot and almond jelly candies, rolledin powdered sugar.
Recipe: Apricot Delights
1 (3-ounce) package apricot orpeach gelatin 1 cup granulated sugar 1 (28-ounce) can apricots, drained and pureed 1/2 cup chopped almonds Powdered sugar
Line a 9-inch square baking pan with lightlybuttered waxed paper or aluminum foil. Set aside.
Combine gelatin and sugar in a mediumsaucepan. Stir in apricots. Cook over low heat, stirring constantly,until mixture begins to boil and thickens. Remove from heat.
Stir in nuts and pour into prepared pan.Chill until firm. Cut into squares and roll in powdered sugar.Let stand at room temperature to dry, about 3 to 4 hours. Rollin additional powdered sugar. Store in a tightly covered containerin refrigerator, separating layers with waxed paper.
Makes about 3 dozen candies.
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