Apple Aplets Candy Recipe

1 cup red or golden Delicious apples - chopped
cold water
5 tablespoons reserved apple liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin
1 cup cold water
1/8 teaspoon rose culinary essence or *1 tablespoon rose flower water* substitute 1 tablespoon fresh-squeezed lemon juice
1 cup walnuts - coarsely chopped
powdered sugar

*Culinary rose essence can be found in Indian or Asian grocery and spice stores. If you are unable to find culinary essence or rose water, substitute 1 tablespoon fresh-squeezed lemon juice.

In large saucepan over medium heat, add chopped apples and enough cold water to cover apples by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring apples occasionally. Remove from heat.

Drain off liquid, reserving 5 tablespoons apple liquid. In a food processor, puree apples with reserved apple liquid until smooth. Return apple mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove apples from heat.

In a small mixing bowl, combine gelatin and cold water, stir; add gelatin to apple/sugar mixture, stirring constantly until dissolved. Add rose culinary essence or lemon juice and chopped walnuts; stir until well blended.

Pour apple mixture into the buttered baking dish; cool for at least 2 hours but preferably overnight. With an oiled knife, cut aplets into 1-inch squares, then roll aplet pieces in the powdered sugar.

Store, in a air tight container in the refrigerator.