Here are a couple, but I have not made them.
But it might be a starting point.
Let us know what you end up making.
* Exported from MasterCook *
Aplets-Northwestern Apple Candy
Recipe By :Marbalet
Serving Size : 1 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
4 unpeeled apples -- (4 to 5)
2 Tablespoon. gelatin
1/2 cup cold water
2 cups sugar
1 Tablespoon. cornstarch
1/8 teaspoon salt
2/3 cup coarsely chopped walnuts
1 teaspoon grated lemon peel
1 Tablespoon lemon juice
1/3 cup powdered sugar.
Wash apples and cut in small pieces. Cook until very tender in just enough water to
avoid scorching. Put through food mill and measure 2 cups pulp into 2 quart heavy
saucepan. Cook until thick, stirring constantly. Soften gelatin in cold water. Mix sugar,
cornstarch, and salt; add to apple pulp and cook over low heat until very thick, stirring
constantly. Add gelatin and stir until mixture is again very thick; remove from heat. Stir in walnuts, lemon peel and juice. Turn into shallow glass dish rinsed in cold water. Let stand 24 hours. Cut in rectangles and roll in powdered sugar; place on rack until outside is dry.
Dry before storing.
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* Exported from MasterCook *
Cotlets-Northwestern Apricot Candy
Recipe By :Marbalet
Serving Size : 1 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method2 cups dried apricots
1 cup warm water
2 cups sugar
1 Tablespoon cornstarch
1/8 teaspoon salt
2 Tablespoons unflavored gelatin
1/2 cup cold water
1/2 cup chopped nuts -- (1/2 to 2/3)
1/3 cup powdered sugar (for rolling)
Remove any stems or blemishes from apricots. Soak in warm water 1 hour, then cook slowly in same water until very tender, stirring to avoid scorching. Put through food mill or
sieve. Cook apricot pulp until thick in 2 quart heavy saucepan, stirring frequently to
avoid scorching. Mix sugar, cornstarch, and salt and add to apricot pulp. cook until very thick, stirring constantly. Add gelatin, which has been softened in cold water. Stir until
gelatin is dissolved and cook until mixture is again thick. Remove from heat. Mix in nuts. Turn into shallow 9 by 7 inch glass dish that has been rinsed with cold water. Let stand 24 hours, uncovered. Cut candy in rectangular pieces and roll in powdered sugar. Let stand on rack until outside is dried (texture should be slightly chewy). Store in covered container. Makes about 1 pound 12 ounces, depending on amount of nuts used.
Dry before storing.
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