Instructions: (This recipe can be modified to make Applets and Cotlets)

1/2 cup cornstarch
8 cups sugar
3 tablespoons lemon juice [apple juice for applets; apricot nectar for cotlets]

8 cups hot water
3 drops Bergamot oil* [omit for Applets or Cotlets]

1 1/2 cups chopped pistachio nuts or almonds [optional]

Powdered sugar

*Can substitute orange flower water or Boyajians orange oil. Found in good cooking stores such as Williams-Sonoma

oMix cornstarch and sugar together in a large pan. Add the lemon juice and water and cook over medium heat until the liquid becomes thickened and lightly golden in color. Turn the heat down to low and cook for 2 hours. At about 1 hour and 45 minutes, add the Bergamot oil and the chopped nuts. You are now ready to transfer the candy to a buttered pyrex plate to cool the You can tell the right consistency when the liquid jells and separates from the sides of the pan and forms a large ball. Pour contents into a buttered pyrex pie plate and let cool.

When cool, cut into 1 inch squares and sprinkle the candy generously with powdered sugar. Serve.

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