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My daughter just loves these candies. 
They have a great intense apple flavor.
They are a cross between Jell-O and pates de fruit or Turkish Delights.
They are similar to Turkish Delights but with a great apple flavor and gelatin is used instead of cornstarch.



Step 1: Ingredients

Collect all of your ingredients:

1/2 cup unsweetened apple sauce (best if homemade but I usually just use store bought)
1/2 cup + 2 Tablespoons sugar (pure cane granulated is the best)
1 envelope of gelatin (approximately 2 1/2 teaspoons)
1/4 cup of cold water
1/2 Tablespoon of lemon juice (1 1/2 teaspoons)
Confectioners' sugar for dusting

Step 2: Grease Your Dish

You need to grease a heat proof dish (you will be pouring a very hot liquid into it).
The area of dish should be between 30 and 35 square inches.
A 4x8 inch dish would be perfect or you can use a circular dish like I did.
If you use a ircular dish it should have a diameter of about 6 to 7 inches.

To grease your pan I like to use the wrapper from a stick of butter.  I save the wrappers when we finish a stick of butter, I just fold them and keep them near the butter in my refridgerater.  When I need to grease something I pull out an empty wrapper and grease the dish.

You can grease the dish with butter or a bland oil like canola.
I prefer to use butter as it taste better.

Step 3: Cook Applesauce and Sugar

Add applesauce and sugar to your saucepan and cook over medium heat. 
Stir the applesauce and sugar together.
Cook the mixture for 10 minutes, stirring occasionaly to prevent burning. 
The applesauce/sugar mixture will come to a gentle boil and the mixture will become slightly thicker and darker in color.

Step 4: Dissolve Gelatin in Cold Water

Dissolve the envelope of gelatin in a 1/4 cup of cold water.
The mixture will appear cloudy.

Step 5: Add Gelatin Mixture to Apple Mixture

Add the dissolved gelatin in water to the applesauce mixture in your sauce pan.
Stir and continue cooking over medium heat for an additional 5 minutes.
The mixture will eventually reach a slow boil or simmer.

Step 6: Add Lemon Juice

Add the lemon juice to the mixture and stir to combine.

Step 7: Pour Into Greased Dish

Remove the mixture from the stove and pour into the heat proof dish you greased earlier.
Let the candy cool and set at least overnight.

Step 8: Cut and Roll in Sugar

Grease or oil a knife.
Again I used an empty butter wrapper.
First run the knife between the rim and the candy in the dish.
Cut your candy into approxiametly 1 inch squares.
I like to make all of my parallel cuts in one direction before making the second set of cuts.
Pour about 2 Tablespoons of confectioners' sugar in a small dish.
Take each cut square and roll in the sugar until all sides are covered.
Note the sugar will become tamped down and not stick to the candy as well. 
Break the sugar up with a spoon or knife as needed.
Add more sugar if needed.

Step 9: Enjoy! & Proper Storage

Enjoy these very yummy treats.
The candies are very intense so you will not be able to eat them all at once, well at least I can't.
For the extras after each in rolled in sugar place it in a sealable container.
Place each so they are not touching each other.
After the bottom layer cut a piece wax paper to fit the container.
Add a second layer of candy on top of the wax paper.
Continue layering until they are all in the container.
They will keep for up to two weeks in the sealed container.
Brings back memories. I made these a long time ago as a kid!
My mother used to make jellies like these (although not apple - that sounds great). A trick for not having them stick: rather than dust in sugar, dust in 50:50 icing sugar: cornflour (confectioner's sugar: cornstarch). The cornflour (cornstarch) takes away the stickiness from the cut edges.

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