This is technically not a preserving question, but since it involves the
use of pectin, I thought someone here might have some insight.

I'd made the recipe below before and it came out fine. Trying something
different, I substituted an equal amount of unsweetened applesauce for
the grape juice, and it didn't set. Admittedly, I should have waited
longer (I tossed it after about 30 hours), but the as-is version (with
grape juice) set perfectly in well under 24 hours.

Any guesses why it might not have set?


Grape Gumdrops
Line loaf pan, (9x5x3) with aluminum foil. Brush with oil. Heat 1 cup
sugar and corn syrup to boiling in 1-1/2 qt. saucepan over medium-high
heat, stirring constantly until sugar is dissolved. Cook, without
stirring, to 280 degrees on candy thermometer or until small amounts of
mixture dropped into very cold water, separates into hard, but NOT
brittle threads. While cooking sugar mixture, heat grape juice, pectin
and baking soda to boiling (mixture will be foamy) in 2 qt. Saucepan
over high heat, stirring constantly, reduce heat. Slowly pour hot sugar
mixture in a thin stream into grape juice mixture, stirring constantly
(this should take 1-2 minutes); remove from heat. Stir in food color.
Pour mixture into pan Let stand 2 minutes. Skim off foam. Let stand
uncovered at room temperature 24 hours. Lift foil from pan and remove
foil from sides. Cut into 3/4 inch squares with knife dipped into sugar.
Roll squares in sugar.Let stand uncovered at room temperature 1 hour.
Store gumdrops in airtight container. About 72 gumdrops, 28 calories
each.
Vegetable oil
3/4 cup grape juice
1 cup light corn syrup
1 cup sugar
1 pkg. (1-3/4 oz.) powdered fruit pectin
1/2 tsp. baking soda
2 drops blue food coloring, if desired
sugar

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"Scott" wrote in message
...
This is technically not a preserving question, but since it involves the
use of pectin, I thought someone here might have some insight.

I'd made the recipe below before and it came out fine. Trying something
different, I substituted an equal amount of unsweetened applesauce for
the grape juice, and it didn't set. Admittedly, I should have waited
longer (I tossed it after about 30 hours), but the as-is version (with
grape juice) set perfectly in well under 24 hours.

Any guesses why it might not have set?

snip

Maybe your applesauce was too runny? I made three batches of Applets this
year using the same type of apples from my tree. The first batch was
perfect. The second one too runny, and the third a bit too hard. The
recipe called for really thick, unsweetened applesauce. I made my own sauce
and cooked it until almost all of the liquid was gone from it. Was in a
hurry the second time and probably overcompensated the third time, starting
with overly thick applesauce and cooking the Applet mixture for too long.

I've also noticed that the humidity in the air has an effect on candy
making. Not good to try making it when the humidity is too high or the
candy won't set. Next time if you have a problem with it not setting, try
cooking it longer. If that still doesn't help, add finely chopped nuts.
You won't have the same finished product, but the nuts help to add firmness.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

"Scott" wrote in message
...
This is technically not a preserving question, but since it involves the
use of pectin, I thought someone here might have some insight.

I'd made the recipe below before and it came out fine. Trying something
different, I substituted an equal amount of unsweetened applesauce for
the grape juice, and it didn't set. Admittedly, I should have waited
longer (I tossed it after about 30 hours), but the as-is version (with
grape juice) set perfectly in well under 24 hours.

Any guesses why it might not have set?

snip

Maybe your applesauce was too runny? I made three batches of Applets this
year using the same type of apples from my tree. The first batch was
perfect. The second one too runny, and the third a bit too hard. The
recipe called for really thick, unsweetened applesauce. I made my own sauce
and cooked it until almost all of the liquid was gone from it. Was in a
hurry the second time and probably overcompensated the third time, starting
with overly thick applesauce and cooking the Applet mixture for too long.

I've also noticed that the humidity in the air has an effect on candy
making. Not good to try making it when the humidity is too high or the
candy won't set. Next time if you have a problem with it not setting, try
cooking it longer. If that still doesn't help, add finely chopped nuts.
You won't have the same finished product, but the nuts help to add firmness.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

In article 6kUad.4694$y77.2144@trnddc05,
"Julie Bove" wrote:

Maybe your applesauce was too runny? I made three batches of Applets this
year using the same type of apples from my tree. The first batch was
perfect. The second one too runny, and the third a bit too hard. The
recipe called for really thick, unsweetened applesauce. I made my own sauce
and cooked it until almost all of the liquid was gone from it. Was in a
hurry the second time and probably overcompensated the third time, starting
with overly thick applesauce and cooking the Applet mixture for too long.

I've also noticed that the humidity in the air has an effect on candy
making. Not good to try making it when the humidity is too high or the
candy won't set. Next time if you have a problem with it not setting, try
cooking it longer. If that still doesn't help, add finely chopped nuts.
You won't have the same finished product, but the nuts help to add firmness.

It's been dry out. The recipe it was based upon used grape juice, so I'd
figured that even somewhat runny applesauce was more solid than what the
original recipe called for. It could, of course, have had less liquid,
though.

What recipe did you use? I've used the gelatin-based recipes, but I
don't like the consistency of the resultant product. The original aplets
recipe uses pectin, so that's what I tried this time.

I added walnuts to the batch I made.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

http://www.thecoffeefaq.com/

In article 6kUad.4694$y77.2144@trnddc05,
"Julie Bove" wrote:

Maybe your applesauce was too runny? I made three batches of Applets this
year using the same type of apples from my tree. The first batch was
perfect. The second one too runny, and the third a bit too hard. The
recipe called for really thick, unsweetened applesauce. I made my own sauce
and cooked it until almost all of the liquid was gone from it. Was in a
hurry the second time and probably overcompensated the third time, starting
with overly thick applesauce and cooking the Applet mixture for too long.

I've also noticed that the humidity in the air has an effect on candy
making. Not good to try making it when the humidity is too high or the
candy won't set. Next time if you have a problem with it not setting, try
cooking it longer. If that still doesn't help, add finely chopped nuts.
You won't have the same finished product, but the nuts help to add firmness.

It's been dry out. The recipe it was based upon used grape juice, so I'd
figured that even somewhat runny applesauce was more solid than what the
original recipe called for. It could, of course, have had less liquid,
though.

What recipe did you use? I've used the gelatin-based recipes, but I
don't like the consistency of the resultant product. The original aplets
recipe uses pectin, so that's what I tried this time.

I added walnuts to the batch I made.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

http://www.thecoffeefaq.com/

"Scott" wrote in message
...

It's been dry out. The recipe it was based upon used grape juice, so I'd
figured that even somewhat runny applesauce was more solid than what the
original recipe called for. It could, of course, have had less liquid,
though.

What recipe did you use? I've used the gelatin-based recipes, but I
don't like the consistency of the resultant product. The original aplets
recipe uses pectin, so that's what I tried this time.

I added walnuts to the batch I made.


My recipe also uses pectin as well as sugar, walnuts, and orange or almond
extract. It does not taste like the commercial product. But I also don't
like the commercial product and I do like these.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

"Scott" wrote in message
...

It's been dry out. The recipe it was based upon used grape juice, so I'd
figured that even somewhat runny applesauce was more solid than what the
original recipe called for. It could, of course, have had less liquid,
though.

What recipe did you use? I've used the gelatin-based recipes, but I
don't like the consistency of the resultant product. The original aplets
recipe uses pectin, so that's what I tried this time.

I added walnuts to the batch I made.


My recipe also uses pectin as well as sugar, walnuts, and orange or almond
extract. It does not taste like the commercial product. But I also don't
like the commercial product and I do like these.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm