Procedure
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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.
