4 Reviews of Applets and Cotlets (Old-Fashioned Candy, Like Persian Delights)

From: Pastryismybiz

On Oct 25, 2006

I made this with frozen raspberries which I pureed and strained. I first enjoyed these treats during a visit to Washington State and have been waiting for a recipe to make them at home. I substituted Splenda for half the sugar and they turned out perfect. These are addictive and are a wonderful gift for the holidays.

From: Cookworm

On Nov 10, 2008

I grew up in Washington state and have found myself nostalgic for things I can no longer get from there. Imagine my surprise and glee when I found this recipe! It tasted just like I remember. I'm going to be making these as Christmas gifts this year! They are so mildly sweet and melt in your mouth delicious and I was amazed at how easy they are to make. Thank you ever so much.

From: Chef #1215041

On Mar 25, 2009

This is not very close to Liberty Orchard's Applets. I used a name brand applesauce, but the finished products wasn't a good apple flavor. The candy was not as firm as the name brand either. It was closer to a jelly candy that would be coated in chocolate. My humidity level is really low (it's winter) so I know that's not the problem. We let it set up 12 hours and then tried again at 24 hours. I had hoped that even if this recipe wasn't close, it was still be a good tasting candy, but it's not. My family didn't like the mushy texture, or the taste. We threw the pan of candy in the garbage and I will continue my quest to find a more authentic Applets recipe.

From: silversouth

On Jan 18, 2009

If you use berry-flavoured applesauce and swap chopped walnuts for chopped blueberries, it turns out extremely purple and really, REALLY good. Thanks. My office loved them.