- 1/4 cup red-hot candies
- 1 cup boiling water
- 1 package (3 ounces) strawberry gelatin
- 2-1/2 cups applesauce
- In a large bowl, dissolve candies in water. Stir in gelatin until dissolved. Fold in applesauce. Pour into twelve greased 1/3-cup individual molds, a 4-cup heart-shaped mold or a 1-qt. bowl. Refrigerate overnight or until set. Yield: 10-12 servings.
Originally published as Red-Hot Molded Hearts Salad in Taste of Home February/March 1997, p37
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Reviewed Feb. 19, 2011
"The recipe did not make a mold. It came out more like applesauce with a strawberry cinnamon flavor. Good but it was nothing like jello. Flavored apple sauce is more so what it was. It looked nothing like the picture."