INGREDIENTS

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
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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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