2 envelopes unflavored gelatin
1 tablespoon cornstarch
1 cup grated apple
2 cups sugar
1 teaspoon lemon juice
1 cup finely chopped Oregon hazelnuts
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
Servings: 20
Soften gelatin using package directions. Combine 1/2 of the apple with gelatin in bowl. Let stand 10 minutes. Combine remaining 1/2 cup apple, sugar and lemon juice in large saucepan; mix well. Stir in gelatin-apple mixture. Bring to a boil. Simmer 15 minutes. Cool for 30 minutes. Add hazelnuts and vanilla; mix well. Pour into greased 8 × 8" pan. Let stand for 24 hours. Cut into squares. Roll in mixture of confectioners' sugar and cornstarch.
Yield: 20 candies
1 tablespoon cornstarch
1 cup grated apple
2 cups sugar
1 teaspoon lemon juice
1 cup finely chopped Oregon hazelnuts
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
Servings: 20
Soften gelatin using package directions. Combine 1/2 of the apple with gelatin in bowl. Let stand 10 minutes. Combine remaining 1/2 cup apple, sugar and lemon juice in large saucepan; mix well. Stir in gelatin-apple mixture. Bring to a boil. Simmer 15 minutes. Cool for 30 minutes. Add hazelnuts and vanilla; mix well. Pour into greased 8 × 8" pan. Let stand for 24 hours. Cut into squares. Roll in mixture of confectioners' sugar and cornstarch.
Yield: 20 candies
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