Ingredients:
3 Ounces Of Raspberry Gelatin Mix
1 Cup Of Musselman's Chunky Apple Sauce
1/4 Cup Of Course White Sugar
1 Cup Of Finely Ground White Sugar
Information:
Serving Size 80
45 Calories Per Serving
1 Grams Of Fat
Cooking Directions:
Preparing this gumdrop candy recipe is much easier than most would think. First take out a glass baking dish, and grease it with Nordicware Bakers Joy Non-Stick Spray. Once your baking dish is prepared, set it off to the side. Now take out a medium size saucepan, and add in the Musselman's chunky apple sauce and finely ground white sugar. Heat to medium, and bring these contents to a boil. This can be a delicate process, so be very careful not to burn the sugar or applesauce, as it will ruin the recipe. I boil the sauce for no longer than a full minute. After the 1 minute marker, add in the raspberry gelatin mix, and boil it for an additional minute. From here pour the mix into your greased baking dish, level the top off, and then slide it into the refrigerator to chill overnight, or until the mix is firmly hardened. The next day when the gelatin has firmed, sprinkle over the surface the course ground sugar evenly. Using the back of a spoon, firmly press the sugar into the gelatin, but do so without smashing it. Next flip over the baking dish, and gently tap out the gelatin mix onto some clean wax paper. Finally take out a sharp kitchen knife, and cut up the gelatin into 1 inch squares, and again roll these into sugar. Let them sit for about two hours before serving, and then store them at room temperature in a sealed glass bowl.
