Applesauce Candy Recipes

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Steps:

• In a small bowl, soak the gelatin in 1/2 cup of the cooked applesauce.
• Put the remaining applesauce in a saucepan, add the granulated sugar and bring the sauce to a boil.
• After it is boiling, add the applesauce-gelatin mixture and bring the sauce back to a slow boil for 15 minutes, stirring frequently, to prevent burning.
• Stir in the walnuts, lemon and vanilla.
• Pour the mixture into a buttered 9x12-inch nonstick baking pan. The mixture should be about 3/4-inch thick.
• Let the mixture stand at room temperature at least 24 hours to set and to dry.
• When firmly set, cut into squares.
• In a bowl combine the confectioners' sugar and cornstarch.
• Roll the candy pieces in the mixture to thoroughly coat the pieces on all sides.
• Store the candy in the refrigerator in a covered container between sheets of waxed paper with more confectioners' sugar and cornstarch between each layer to prevent them sticking together.

Steps:

• Grease an 8 x 8 x 2-inch baking pan.
• Place sugar and applesauce in a medium saucepan.
• Over medium heat bring to a boil and boil for 2 minutes.
• Stir in gelatin until dissolved; remove from heat. Stir in nuts.
• Pour into baking pan.
• Cover lightly and let stand at room temperature for 24 hours.
• Cut into 1-inch squares.
• Roll in powdered sugar.
• Let stand for 24 hours and roll in powdered sugar again.

Steps:

• Combine apples and water in a large pot over medium heat; bring to a simmer and cook for 5 minutes. Stir cinnamon candies and sugar into the apples and water; return mixture to a simmer and cook until the candies melt, about 15 minutes. Remove pot from heat and set aside until the mixture cools, about 15 minutes.
• Mash apples with a potato masher until no large chunks remain. Alternately, you can blend the mixture with an immersion blender to get a smoother applesauce.

Steps:

• In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Steps:

• In a large bowl, combine 1/2 cup applesauce and gelatin; set aside to soften. In a 2-qt. saucepan, bring sugar and remaining applesauce to a boil. Add gelatin mixture; return to boiling. Boil for 15 minutes, stirring constantly. Remove from the heat; stir in vanilla and nuts. , Pour into a buttered 8-in. square pan. Cover and chill overnight. Cut into 1-1/2-in. x 1/2-in. pieces; roll in confectioners' sugar. Refrigerate for several hours. Store in an airtight container in the refrigerator.