Categories: Candies 
      Yield: 64 servings 
  
      3 tb Gelatin 
      3 c  Apple juice or unsweetened 
           -apricot juice 
  1 1/3 c  Granulated sugar 
      2 tb Each lemon and lime juice, 
           -or more as needed 
    2/3 c  Cornstarch 
      2 c  Walnuts, chopped 
      1 c  Powdered sugar 
  
  Makes about 64 small cubes 
   
  Soften the gelatin in 1/2 cup of the apple juice.  Boil remaining juice 
  with the sugar for 15 minutes to concentrate it.  Mix the lemon and lime 
  juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. 
  Add both gelatin mixture and cornstarch mixture to the boiled juice and 
  boil again rapidly for 10 minutes until very thick, stirring constantly. 
  Taste for sweet and sour and add more lemon juice if wanted. 
   
  Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that 
  has been dipped in cold water.  Let paste harden 12 hours or overnight, 
  then cut with a sharp knife into squares. Mix together the reserved 1/4 cup 
  cornstarch and powdered sugar. Remove squares with a spatula and roll each 
  in the powdered sugar mixture (the cornstarch helps keep the sugar dry). 
   
  I Hear America Cooking From the collection of Jim Vorheis