Friday, January 23, 2009

Applet (Candy)

2 1/4 cups dried apples
2 cups sugar
3 envelopes Knox unflavored gelatin
1 teaspoon vanilla
2 cups boiling water
5 tablespoon cold water
1 cup walnuts, chopped
powdered sugar

Break dried apples into small pieces approximately 1/3 inch by 1/3 inch. Do not grate. They should not look like applesauce when cooked. Pour boiling water over the apples and let stand at least 5 minutes in a two-quart saucepan. Add sugar and bring to a boil over medium heat, stirring constantly to prevent scorching. Boil for 1 minute. Turn the heat to simmer and cook for 30 minutes. Stir occasionally. While this mixture simmers, put the cold water into a small bowl and add gelatin. Grease a square pan. At the end of 30 minutes, turn off the heat and add the gelatin to the apple mixture and stir until it is dissolved. Add vanilla and chopped walnuts. Stir well and pour into greased pan. Let cool for 2 hours. Cut into squares, roll in powdered sugar to coat, and let sit awhile before wrapping in plastic wrap. These will store up to 2 weeks in an air tight plastic container.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 9)

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