Print Friendly Recipe
- Those infamous Aplets from Washington State. Delicious jellied-type fruit and nut candy rolled in powdered sugar! Yummmmmie!
- S. Chokel
Serves/Makes:24 small or 12 large ones
- 1 cup (225 ml) homemade applesauce pulp (Winesaps preferable)
- 2 cups (475 ml) granulated sugar
- 2 tbsp (30 ml) Knox Gelatin
- 5 tbsp (70 ml) cold water
- 1 cup (225 ml) nuts, chopped (walnuts are historically used)
- 1/2 lemon's juice
- 1 cup (225 ml) to 2 cups (475 ml) powdered sugar to roll candy in
- In a medium large deep saucepan, boil the applesauce pulp and the sugar hard for one full minute, then simmer for 1/2 hour.
- Soak the Knox Gelatin and the cold water together, and when dissolved, add it to the boiled sugar and applesauce.
- Add the nuts to the mixture in the saucepan, mix in and take off the burner.
- When almost cool, add the juice of 1/2 of a lemon.
- Next, pour the mixture into a waxpaper lined flat pan (like a jelly roll pan).
- Let stand at room temperature for at least 8 to 10 hours, maybe longer.
- Cut into desired shapes and sizes, and roll in powdered sugar.
- These are so common and delicious up in Washington State! This recipe was given to me by a woman I worked with at Spokane's Sacred Heart Hospital. They are great for any holiday, Christmas, Easter, Fourth of July, or just a family get-together!
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.