An old-fashioned fruit and nut delight
About this recipe
By Claudia Elliott
I used homemade applesauce from this recipe to make Crystal Huntsucker’s Aplets. I was looking forward to making these because I discovered a similar candy — Liberty Orchards Aplets — while on a trip to Eastern Washington many years ago. I visited the factory in the tiny town of Cashmere where the fruit candies are made and was saddened to learn recently that the factory will close in 2021. The area reminded me of Tehachapi.
The fruit delights are similar to a famous candy known as Turkish Delights.
The finished candies are arranged between sheets of parchment paper in a plastic storage container. They’re so yummy, they won’t last long!
Scroll down for more photos!
When I began preparing this recipe I was a little overwhelmed because it wasn’t specific about a few things. But I’ve made notes that I think will help you.
The recipe seemed a little complicated, but once I was done I realized it was worth the effort. These candies (especially if made from homemade Tehachapi applesauce) would be a great addition to your holiday traditions.
Ingredients & instructions
- 2-1/2 cups applesauce
- 4 envelopes gelatin, unflavored
- 4 cups sugar
- 1 tsp vanilla extract
- 1 cup chopped nuts
- Powdered sugar
Combine one cup of the applesauce with the gelatin.
Add the rest of the applesauce to the sugar. Combine both mixtures in saucepan. Cook for 15 minutes. Remove from heat and add vanilla and nuts.
Pour into pan and cool. Cut in squares and turn in powdered sugar to coat. Yield: 4 dozen
EDITOR’S NOTES: I used walnuts and homemade applesauce. You will want to use a large saucepan to allow the candy mixture plenty of space. The recipe says “cook.” I brought the mixture to a full, rolling boil then lowered the temperature to medium and continued stirring for the 15 minutes.
I used a quarter-sheet metal baking pan (12.5 x 9 x .5 inch) and this size worked perfectly. The recipe did not specify the length of time to cool before cutting. I decided to refrigerate the pan overnight and I think this was a good idea.
The candy squares were quite sticky. I dropped each piece onto a small plate filled with powdered sugar and used spoons to coat all sides. Then it was easy to move the sugar-coated candies onto a rack.
I put the candies between sheets of parchment paper in a plastic storage container and kept them in the refrigerator for the few days they lasted!
Want an easy printable version?
The ingredients are assembled. I used walnuts and homemade applesauce.
The applesauce, gelatin and sugar are mixed in a large saucepan.
After adding the vanilla and nuts, the mixture goes in a pan to cool in the fridge overnight.
One cup of applesauce is mixed with the gelatin, the rest with the sugar.
You will want to continue stirring the boiling mixture for 15 minutes.
The candy squares will be sticky until they are coated in powdered sugar.
About Crystal Huntsucker
Crystal Huntsucker lived in Tehachapi in 1979 when she submitted this recipe to be published in The Original Tehachapi Apple Book. We would appreciate having additional information to include in her biography and perhaps a photo. CLICK HERE to share information.