2-1/2 cups/479g sugar, divided

1-1/3 cups/330ml applesauce

2 packages (3 ounces/85g each) red or green gelatin

2 envelopes (3 ounces/85g each) unflavored gelatin

1 teaspoon/5ml lemon juice

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In a large saucepan, combine 2 cups/383.3g sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a cold 11 x 7 inch/28x18cm baking dish coated with cooking spray. Refrigerate for 3 hours or until firm.

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With a spatula, loosen gelatin from sides of pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped in hot water, cut into 1 inch /2.5cm squares or shapes.

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Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container.