Applesauce Candy Food

HOMEMADE GUMDROPS

Steps:

• Coat a 9x13 baking dish with cooking spray. Set aside.
• Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan. Stir to combine. Let stand for 1 minute.
• Bring to a boil over medium heat stirring constantly.
• Boil for 1 minute and then immediately pour into prepared baking dish.
• Refrigerate until firm - about three hours should do it. I left mine in overnight.
• Cover a large cutting board with parchment paper and sprinkle with sugar.
• Loosen the sides of the gelatin with a spatula and invert onto parchment paper.
• Use small, sharp cookie cutters to cut out gumdrops. If needed, you can dip the cutters into hot water first. You may need to periodically rinse off the cutters as well to keep them clean.
• Leave the cutout gumdrops on top of the sugar-coated parchment paper for about 8 hours or until just slightly sticky.
• Roll the gumdrops in the remaining sugar and store in an airtight container.

THE BEST HOMEMADE APPLESAUCE

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.

APPLESAUCE

Steps:

• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

CLASSIC APPLESAUCE

Steps:

• Peel, core, and slice apples.
• In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
• Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
• Let cool, then transfer applesauce to airtight containers.

APPLESAUCE CANDY

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.

CHUNKY CINNAMON APPLESAUCE

Steps:

• Place apples and water in a 5-qt. saucepan. Cover and cook over medium-low heat for 15-20 minutes or until tender. , Mash until sauce is desired consistency. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved; stirring frequently. Remove from the heat; cool. Refrigerate until serving.

SPICY APPLESAUCE

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, covered, 25-35 minutes or until apples are tender, stirring occasionally. Remove from heat; mash apples to desired consistency. Serve warm or cold. Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight. Serve cold or heat through in a saucepan, stirring occasionally.

APPLESAUCE CANDY

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.