Instructions: Applesauce: Use tart apples for the applesauce, no sugar when cooking and very little water. It should be as thick as possible (drain off water as it cooks). Use a heavy pan so the applesauce will cook without sticking.

Soak the gelatin in 1/2 cup of the applesauce. Bring the rest of the applesauce and the sugar to a boil. After it is boiling, add the applesauce-gelatin mixture and bring back to a slow boil for 15 minutes, stirring almost constantly. Add the walnuts, lemon extract and vanilla.

Pour into a buttered pan. Let stand at least 24 hours, then cut into squares and roll in confectioners sugar. Store in refrigerator.

A 8-inch square pan, might make the candy too thick. A 9 by 13-inch pan would probably make it too thin. The mixture should be about 3/4-inch deep, so adjust the pan size.

Cotlets: Use 1 cup apricot jam and 1 cup applesauce, cutting sugar to 3 cups. Or use canned unsweetened apricots, drained. Mash well with a potato masher. Use 2 cups mashed apricots and and follow recipe as written.

/CANDY

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.