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“I found this recipe in Home Cooking magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.”
108 pieces

Ingredients Nutrition


  1. In a small bowl, soak the gelatin in 1/2 cup of the cooked applesauce.
  2. Put the remaining applesauce in a saucepan, add the granulated sugar and bring the sauce to a boil.
  3. After it is boiling, add the applesauce-gelatin mixture and bring the sauce back to a slow boil for 15 minutes, stirring frequently, to prevent burning.
  4. Stir in the walnuts, lemon and vanilla.
  5. Pour the mixture into a buttered 9x12-inch nonstick baking pan. The mixture should be about 3/4-inch thick.
  6. Let the mixture stand at room temperature at least 24 hours to set and to dry.
  7. When firmly set, cut into squares.
  8. In a bowl combine the confectioners' sugar and cornstarch.
  9. Roll the candy pieces in the mixture to thoroughly coat the pieces on all sides.
  10. Store the candy in the refrigerator in a covered container between sheets of waxed paper with more confectioners' sugar and cornstarch between each layer to prevent them sticking together.

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