CHOCOLATE DIPPED OR SUGAR COATED APRICOT CANDY
INGREDIENTS:Makes about 4-5 dozen
● 8 ounces dried apricots
● Cold water
● 6 tablespoons reserved apricot liquid
● 2 cups granulated sugar
● 3 envelopes of unflavored gelatin (approximately 2½ tablespoons)
● 1 cup cold water
● 1 tablespoon fresh-squeezed lemon juice
● 1 cup coarsely chopped Pistachio nuts
✸ Butter an 8-inch square pan.
1. In a large saucepan over medium heat, add dried apricots and enough cold water to cover apricots by 1 inch. Bring to a boil; boil 1 minute, stirring constantly.
Turn heat to low and simmer another 30 minutes, stirring occasionally, until apricots are soft. Remove from heat.
2. Drain off liquid, reserving 5 tablespoons apricot liquid; set aside.
3. In a food processor, puree apricots with reserved apricot liquid until smooth. Return apricot mixture back to saucepan over low, add sugar and heat and stir just
until sugar is melted. Remove from heat.
4. In a small bowl, combine gelatin and cold water; add to apricot/sugar mixture, stirring constantly until dissolved. Add lemon juice; stir until well blended.
5. With buttered hands, pick up a small amount of apricot and roll into a 1 inch diameter ball and place into the buttered pan. Do this until you have used up the
6. Dip the balls in tempered dark or milk chocolate and roll the ball into toasted or grated plain coconut, ground nuts, candied citrus bits, candy sprinkles, or
just leave them plain chocolate.
7. Return the balls to your buttered pan
8. Cool at least 2 hours but preferably overnight.
9. Store, covered, in the refrigerator or a very cool place. They are not going to last long anyway.