Aplets And Cotlets recipe
YIELD
64 servingsPREP
15 minCOOK
15 minREADY
30 minIngredients
Directions
Makes about 64 small cubes
Soften the gelatin in ½ cup of the apple juice.
Boil remaining juice with the sugar for 15 minutes to concentrate it.
Mix the lemon and lime juice, and add all but ¼ cup cornstarch to dissolve it in the mixture.
Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly.
Taste for sweet and sour and add more lemon juice if wanted.
Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water.
Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.
Mix together the reserved ¼ cup cornstarch and powdered sugar.
Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry).
Comments
I don't know what kind of apple juice you used, but my " candy " is a sickly gray color,taste like paste and not so great!
Mine did not turn out well either....tastes like the cornstarch.
Mine came out like thick, rubbery jello cubes, not very candy-like. Too much gelatin? Not enough sugar. Very poor product if you are looking for turkish delight or aplets.
Aplets get their texture from corn starch and pectin, never gelatin.
This looks good for aplets, but do we use pectin instead of gelatin? Has anyone tried that? And where is the cotlet recipe? How much apricots and in what form, do we use for the cotlets - jam, juice, canned? Or did I miss something?