Reviewed: Dec. 23, 2011

This recipe maybe for others was good but not for me, I am sorry but this was the messiest, sweetest, sour recipe I have ever tried

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Reviewer:

Yvonne

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Cleveland, Ohio, USA

Reviewed: Dec. 21, 2007

I made these and my husband loved them. The only problem is that I know how to make candy so I tweeked the recipe so that it worked. By the way, all you have to do to keep the stuff from sticking to the pan is greese it a lot. They are yummy!!!

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Reviewer:

cook

Reviewed: Dec. 17, 2006

I never use a recipe without first reading reviews, but this one I used before reading. They sound great, but like the other cooks, they didn't set right. I followed recipe to the "T" and I got a wet, mess. I cut them in the pan and took out a few, even if they were rolled in sugar, they would have been a sticky mess. Plus, using the size pain indicated, they were only, maybe an 1/8th inch thick. And I did come back to a full boil in between each addition and then boiled for a minute after each addition. I'm sorry, this just didn't work for me. Perhaps using light corn syrup instead of apple sauce and bringing to a hard ball stage 250-265 degrees might develope something that would work better?

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Reviewer:

Tommie Jones

Reviewed: Feb. 19, 2005

I am sorry. I usually don't even leave a rating if I find something bad but this was not good at all. I followed the improved directions and I ended up with a jam-like sticky mess. I found it was too runny after setting up overnight to even cut it let alone into the "shape" of a square. Maybe add a package of unflavored geletain? Sorry Tresa :)

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Reviewer:

Cooking Level: Expert

Reviewed: Feb. 13, 2005

A note to correct the directions (they're not exactly how they were submitted). The mixture needs to come to a full rolling boil for at least one minute in between each step. After chilled, these are VERY sticky and cannot be "tapped out of the pan", they need to be taken out a few squares at a time with a spatula, and then generously rolled in sugar. Hope this helps!!

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Reviewer:

Tresa Raymer

Reviewed: Apr. 19, 2004

This candy never really firmed up enough even after I chilled it overnight. It was MUCH too sweet and didn't really have the right texture for a gumdrop. It is also physically impossible to "tap" out of the pan. I was having a serious craving and this didn't satisfy

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