This was easy to make and it turned out great. and she wants to have one now too!! The 1st time I tried, I made the big mistake of using wax paper… disaster!!! Fruit by the Foot is very similar to GM's Fruit Roll-Ups in its presentation of being rolled up … I can’t believe how easy this was! I also used just a smidgen of honey and 1/4 tsp. I fixed it with a little powered sugar but I won’t make that mistake again. It gets very, very sweet when it’s dried so no added sugar should be necessary. Our family ‘fall to do’ list includes weekly baking with my kids. You could also add lemon juice, if you’d like. I made Fig and Blueberry Roll-ups. I’m definately going to try it now that I know 170 works just fine! If it does work well for me ill be making a batch of apple cinnamon! I had no idea you could just bake them in the oven. Trying to get my 2 year old to eat more veggies, but he doesn’t like pouches :(, and thought he might eat them this way because he won’t know they’re in there. If the oven is getting too hot, open the oven door occasionally to let it cool off. My daughter’s birthday party is coming up and the theme is the Very Hungry Caterpillar. Thanks! My kids love them and I feel great about letting them eat them. Put fruit roll ups … i love this recipe. I made these last week, just after you posted the recipe. My girls (6 y/o and 2 y/o) and I made a raspberry batch last night. The restaurant wouldn’t tell us how they were made, but they were one of the BEST desserts I’ve ever had. I try to make things homemade to avoid Hopefully we will get a refill on monday. Success! Plastic wrap and silicone baking mats really work the best. I love easy things as I do not really like cooking. Thanks for the recipe, it looks amazingly yummy! I can’t wait to try these with my daughter. You can use just about any fruit or fruit combination you can imagine. Any tips on drying outside without those little ones stealing my daughter and her dads fruit roll ups ;)? I think the sugar has a lot to do with it. It was a very thin puree and dried out with holes in it and the flavor isn’t great. Or so I’ve heard. Oops. This might a be dumb question, but would this work with a blender? About an hour unless I hide the jar. In this episode of Cooking with Carson, we share how to make fruit roll-ups (fruit leather) using just ONE INGREDIENT... apple sauce! I have a ton of herbs outside that are starting to go to seed and need to be picked and dried. Thanks!! Why do I have to leave it rolled up in parchment paper at the end? Alternate thing to do that would still work? This is where you will have to be patient. Would this work in a blender instead of a food processor? While the reduced puree is still warm, pour the puree onto the prepared baking sheet. After juicing the berries foe syrup, I just couldn’t throw out the wonderful mash. I showed her your cookbook (of which I have 4 and have also sold many to others via your website and Amazon!) Your email address will not be published. dinner recipes (Opens a new window), Sign up for our newsletterand we'll send you While these are going in the oven, the temperature is so low it won’t melt the plastic, BUT- DON’T USE CHEAP PLASTIC WRAP. I’ve tried it with parchment (without using cooking spray), and since it is a kind of paper, it absorbed some of the moisture from the puree as it was drying. Thanks. My niece is a super picky eater but she loves apples and applesauce. Especially since she knows you! Thanks for the great recipe! I used a pizza wheel to cut the fruit sheets into long strips, placed the strips on clean wax paper, and rolled ‘em up. You can eat all seeds if you eat it with the fruit. This afternoon I made this beautiful recipe. Also agree w/ other’s about the plastic wrap, it may not burn, but it will most definitely release toxins and BPA if it’s not BPA-free (same as in the freezer, or more accurately when it returns to room temp), I personally never even buy the stuff, glass containers with BPA-free lids all the way. Does an oven use alot of electricity to keep heated at that temp for that long?? Totally depends on the fruit, and the thickness, and the size of rolls. Thank you! Thanks!!! I have an abundance of strawberries and I would like to avoid using sugar, so I am considering using maple syrope to sweeten them, has anyone tried this, I am concerned that it might taste taste more like maple than strawberries. First time I made this I just used 2 cups of applesauce (that I made in my crock pot) and it turned out fantastic, super simple, my twin girls thank you (and as a mom who prefers homemade to store bought, I thank you too). Other than that, they turned out Great!! Those of you who need a number, you’ll need about 3 cups fruit for a standard size rimmed baking sheet(13×18, or 13×15). It stuck to it and I had to throw out a pan of strawberry! I just made several batches (my first attempt) and found that I much prefer using plastic wrap (even better than my silicone baking sheet) — because I can roll the finished product up in the plastic, cut with a pizza cutter and it’s good to go! The fruit actually sticks to it and it ends up being more hassle than it’s worth (in my opinion). I’m so glad I came across this. he became quite famous for it and as a child I ate it all the time. Those of you who need a number, you’ll need about 3 cups fruit for a standard size rimmed baking sheet (13×18, or 13×15). Are you pill off before eating or you eat the paper too? I currently don’t have access to one, but have two decent blenders. We’d get the brightly colored, sticky sweet treats every once in a while (the rainbow colored rolls with the punch-out animal shapes that would stick to the roof of my mouth were my favorite), but I was far more likely to have one of those dreaded fruit leather bars from the natural grocery for dessert. I used figs from our … Juicer? Also do you think apples would work well for this, as we keep a TON of apples around the house at all times. LOL So, what is the secret to making this soft and chewy? That’s strange! Thanks! My family really enjoyed this product and we will be … I finally have fruit on 5 of my trees (okay, so they were only planted last winter…I’m not exactly patient), so I’m really looking forward to having the problem of too much fruit to know what to do with it. If you’re going to make a giant batch, you may want to test one first to make sure it works well. Have you used apples or pears? I make my own applesauce and it’s kind of chunky. I wanted to make a few different colors do you have any suggestions? Hey, these look delicious! And while this is fabulous with fresh fruit, you can also use frozen, or even fruit you’ve canned. How to Make Homemade Fruit Roll Ups for Kids - Recipes. You’re aiming for a temperature between 175 and 200 degrees. A friend had posted that YouTube video from another blog that’s going viral right now, but after reading all the comments I decided to look elsewhere and found yours! Thank you! You can actually place the trays outside in the sun as well, but it does take much longer than the oven. I would partially thaw frozen before using, just so it can get smooth. You know, it really depends on your fruit- I promise, you honestly can’t mess these up! I think I’ll try this now. I’m gonna be SuperMom when I make these! Thanks for the post and your authentic way of “instructing” is perfect for even those of us who aren’t the sharpest knife in the kitchen! Have you ever made grape fruit roll ups? Sweeten: If your fruit is naturally sweet enough, you don’t even have to add anything. Next, I like to reduce the puree a bit on the stove before popping it into the oven. Made in the USA since 2015 with only the … It is awesome! Katie I use applesauce all the time and I like to add a little jello any flavor to change the color and flavor of the applesauce. It was introduced in 1991 in North America and is still in production. I used little hair elastics to keep them from unraveling. I love this post and can’t wait to try it for my grandsons. Still tastes good but can’t roll it up or anything. Thank you so much for sharing this. The jars all look really good, I used safe canning methods, and they have been kept in the cold root cellar but I don’t know the shelf life. Can’t wait to try these! Perhaps Parchment paper will work. I am really excited to try these with my over-ripe peaches. Love Williams and Sonoma!! I’m telling you; whether your 5 or 95, you’ll love eating fruit roll-ups! I have a 1/4 bushel of peaches in my fridge and I was wondering what to do with them! Since the drying process is long, fit as many pans in your oven as you can! I had no idea you could do this w/o a dehydrator! These look amazing! Easy to follow recipe which works well for me. Victoria. Now flavored, I spread the thickened puree into a thin rectangle on a parchment-lined baking sheet. YUM! I have forgotten to add it both times by mistake and it has turned out fine..do you do this to preserve the fruit roll longer? We have the exact same one! You are brilliant! If you own a dehydrator, you already know how to use it, so go forth and dehydrate away! Once they were cooled if you start at a corner they peeled right off for me. Question about storage…do I need to refrigerate, or can they be left out in a ziplock after being rolled in waxpaper? It’s just so the fruit rolls don’t stick together- peel it off before eating! Your puree should be thin enough that it pours, but thick enough to stay put where you spread it. Thanks for the terrific idea! My wife and I had something similar to these in a restaurant in New Orleans over the weekend, but they were brittle and filled with whipped cream and had strawberry sorbet on the side. Used to buy roll-ups all the time as a kid, but then I moved to a country that doesn’t sell them. I bought oven safe-no stick stuff and to be safe I sprayed it with a little bit of non-stick spray and everything was fine! Decades ago, General Mills introduced us to Fruit Roll-ups, a supposedly healthy snack made with real fruit. I can’t wait to try it and toss some in my kid’s lunches!
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