This classic Northwestern Apple Candy is a nostalgic treat featuring tender cooked apples, crisp walnuts, and bright lemon zest. The texture is dense and chewy, similar to fudge, with a balanced sweet-tart flavor profile. It is an excellent dessert for autumn gatherings, holiday gift baskets, or as a homemade addition to tea time. The combination of natural apple pulp and confectioners’ sugar creates a sophisticated confection that feels both rustic and refined. Perfect for those who enjoy traditional, slow-cooked desserts that highlight simple, high-quality ingredients.
Northwestern Apple Candy
Description
This classic Northwestern Apple Candy is a nostalgic treat featuring tender cooked apples, crisp walnuts, and bright lemon zest. The texture is dense and chewy, similar to fudge, with a balanced sweet-tart flavor profile. It is an excellent dessert for autumn gatherings, holiday gift baskets, or as a homemade addition to tea time. The combination of natural apple pulp and confectioners' sugar creates a sophisticated confection that feels both rustic and refined. Perfect for those who enjoy traditional, slow-cooked desserts that highlight simple, high-quality ingredients.Ingredients
Directions
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Wash the apples thoroughly; do not peel or core them. Cut the apples into small pieces.
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Place the apple pieces in a pot with just enough water to prevent scorching. Cook over medium heat until the apples are very tender.
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Pass the cooked apples through a food mill or fine sieve to create a smooth pulp. Measure out 2 cups of apple pulp and return it to a 2-quart heavy saucepan.
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Cook the apple pulp over medium heat, stirring often, until it thickens slightly.
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While the apples cook, soften the unflavored gelatin in 1/2 cup of cold water. Set aside.
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In a small bowl, mix together the sugar, cornstarch, and salt.
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Add the sugar mixture to the thickened apple pulp in the saucepan.
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Cook over low heat, stirring constantly, until the mixture becomes very thick and coats the back of a spoon.
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Add the softened gelatin to the hot apple mixture. Stir continuously until the gelatin is completely dissolved and the mixture thickens again.
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Remove the saucepan from the heat.
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Stir in the chopped walnuts, grated lemon peel, and lemon juice until evenly distributed.
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Pour the mixture into an 8-inch square shallow glass dish that has been rinsed with cold water.
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Let the candy stand at room temperature or in the refrigerator for 24 hours to set completely.
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Once set, cut the candy into small rectangles (approximately 60 pieces).
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Roll each piece in confectioners' sugar until fully coated.
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Place the coated candies on a wire rack to allow the outside to dry slightly before serving or storing.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 895.7kcal
- % Daily Value *
- Total Fat 26.3g41%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 623.2mg26%
- Total Carbohydrate 163.3g55%
- Dietary Fiber 5.1g21%
- Sugars 151.2g
- Protein 13.8g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the finished candies in an airtight container. They will keep for up to 2 weeks at room temperature if kept dry, or longer in the refrigerator.
Substitution: You can use 2 cups of sweetened canned applesauce instead of cooking fresh apples. If using applesauce, reduce the added sugar from 2 cups to 1-1/3 cups to account for the sugar already in the applesauce.
Tip: Ensure the glass dish is rinsed with cold water to help release the candies after they have set.
Variation: For a different texture, you can toast the walnuts lightly before adding them to the mixture for a deeper nutty flavor.
