Northwest Apple Candy (Aplets) Recipe

By Coppermouse

I grew up in Washington and received Aplets and Cotlets for my birthday and Christmas. These are wonderful

Ingredients

• 1 cup chopped (red or golden) Delicious apples
• Cold water
• 5 tablespoons reserved apple liquid
• 2 cups granulated sugar
• 3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
• 1 cup cold water
• 1/8 teaspoon rose culinary essence or 1 tablespoon rose water*
• 1 cup coarsely chopped walnuts
• Powdered (confectioner) sugar
• Culinary rose essence can be found in Asian or Indian grocery and spice stores. If you are unable to find culinary essence or rose water, substitute 1 tablespoon fresh-squeezed lemon juice

Preparation

Step 1

Butter an 8-inch square pan.

In a large saucepan over medium heat, add chopped apples and enough cold water to cover apples by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally. Remove from heat.

Drain off liquid, reserving 5 tablespoons apple liquid. In a food processor, puree apples with reserved apple liquid until smooth. Return apple mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.

In a small bowl, combine gelatin and cold water; add to apple/sugar mixture, stirring constantly until dissolved. Add rose culinary essence (or lemon juice) and walnuts; stir until well blended.

Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.

Store, covered, in the refrigerator.

Makes 64 candy squares.