2-1/2
cups/479g sugar, divided
1-1/3
cups/330ml applesauce
2
packages (3 ounces/85g each) red or green gelatin
2
envelopes (3 ounces/85g each) unflavored gelatin
1
teaspoon/5ml lemon juice
In
a large saucepan, combine 2 cups/383.3g sugar, applesauce, red or
green gelatin, unflavored gelatin and lemon juice; let stand for 1
minute. Bring to a boil over medium heat, stirring constantly. Boil
for 1 minute. Immediately pour into a cold 11 x 7 inch/28x18cm baking
dish coated with cooking spray. Refrigerate for 3 hours or until
firm.
With
a spatula, loosen gelatin from sides of pan. To remove, invert onto
waxed paper. Using kitchen scissors or small sharp cookie cutters
dipped in hot water, cut into 1 inch /2.5cm squares or shapes.
Place
on waxed paper. Dry at room temperature for about 8 hours or until
slightly sticky. Roll in remaining sugar. Store in an airtight
container.
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