Aplets And Cotlets Recipe

• 2 c. Unsweetened applesauce (see directions)
• 4 env unflavored gelatin
• 4 c. Sugar
• 1 c. Walnuts, finely minced
• 1/2 tsp Lemon extract
• 1 tsp Vanilla extract Confectioners' sugar

1. Applesauce: Use tart apples for the applesauce, no sugar when cooking and very little water.
2. It should be as thick as possible (drain off water as it cooks).
3. Use a heavy pan so the applesauce will cook without sticking.
4. Soak the gelatin in 1/2 c. of the applesauce.
5. Bring the rest of the applesauce and the sugar to a boil.
6. After it is boiling, add in the applesauce-gelatin mix and bring back to a slow boil for 15 min, stirring almost constantly.
7. Add in the walnuts, lemon extract and vanilla.
8. Pour into a buttered pan.
9. Let stand at least 24 hrs, then cut into squares and roll in confectioners' sugar.
10. Store in refrigerator.
11. A 8-inch square pan, might make the candy too thick.
12. A 9 by 13-inch pan would probably make it too thin.
13. The mix should be about 3/4-inch deep, so adjust the pan size.
14. Cotlets: Use 1 c. apricot jam and 1 c. applesauce, cutting sugar to 3 c.. Or possibly use canned unsweetened apricots, liquid removed.
15. Mash well with a potato masher.
16. Use 2 c. mashed apricots and and follow recipe as written.
17. /CANDY

unsweetened applesauce, unflavored gelatin, sugar, walnuts, lemon, vanilla

Taken from cookeatshare.com/recipes/aplets-and-cotlets-65945 (may not work)