| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Turkish |
Dessert |
16 |
Servings |
INGREDIENTS
| 4 |
c |
Granulated sugar |
| 4 1/2 |
c |
Water |
| 1 |
t |
Lemon juice |
| 1 |
c |
Cornflour, cornstarch |
| 1 |
t |
Cream of tartar |
| 1 |
T |
Rose water, may be doubled |
|
|
Red food coloring |
| 1/2 |
c |
Chopped, toasted almonds |
| 3/4 |
c |
Confectioners' sugar |
| 1/4 |
c |
Cornflour, cornstarch |
INSTRUCTIONS
Date: Sat, 6 Apr 1996 22:40:57 -0800 From: Julie Bertholf
<jewel1@ix.netcom.com> Cooking time: 1-1/2 hours. Makes about 1 kg. (2
lb). Combine sugar, 1-1/2 cups water and lemon juice in a thick-based
pan. Stir over low heat until sugar dissolves, brushing sugar crystals
off side of pan with bristle brush dipped in cold water. Bring to the
boil and boil to soft ball stage 115 C (240 F) on a candy thermometer.
Remove from heat. In another thick-based pan blend cornflour, cream of
tartar and 1 cup cold water until smooth. Boil remaining 2 cups water
and stir into cornflour mixture, then place over low heat. Stir
constantly until mixture thickens and bubbles. Use a balloon whisk if
lumps form. Pour hot syrup gradually into cornflour mixture, stirring
constantly. Bring to the boil and gently for 1-1/4 hours. Stir
occasionally with a wooden spoon and cook until mixture is a pale
golden colour. Stirring is essential. Stir in rose water to taste and
a few drops of red food colouring to tinge it pale pink. Blend in nuts
if used, and remove from heat. Pour into an oiled 23 cm (9 inch)
square cake tin and leave for 12 hours to set. Combine confectioners'
sugar and the 1/4 cup cornflour in a flat dish. Cut Turkish Delight
into squares with an oiled knife and toss in sugar mixture. Store in a
sealed container with remaining sugar mixture sprinkled between
layers. VARIATIONS: Creme de Menthe Lokum: Replace rose water and red
food colouring with 2 tablespoons Creme de Menthe liqueur and a little
green food colouring. Omit nuts. Orange Lokum: Use 1-2 tablespoons
orange flower water instead of rose water; use orange food colouring.
Vanilla Lokum: Use 2 teaspoons vanilla essence instead of rose water
and colouring, stir in 1/2 cup toasted chopped almonds or chopped
walnuts. Do not blanch almonds. MM-RECIPES@IDISCOVER.NET MEAL-MASTER
RECIPES LIST SERVER MM-RECIPES DIGEST V3 #98 From the MealMaster
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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