| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Turkish | Candies, Gift | 20 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 3 | c | Water |
| 1/4 | ts | Tartaric acid |
| 3/4 | c | Cornflour |
| 1 3/4 | c | Icing sugar mixture |
| 1 | ts | Rosewater |
| 2 | Drops pink food colouring | |
| 1/2 | c | Shelled pistachios |
| 1/2 | c | Cornflour, extra |
| 1/2 | c | Icing sugar, extra |
INSTRUCTIONS
Combine sugar and 1/2 cup water in saucepan, stir over low heat until sugar is dissolved. Bring to the boil, reduce heat until syrup reaches 115 degrees C when tested with a sweets thermometer or until syrup forms a soft ball when tested in a cup of cold water. Add tartaric acid, remove from heat. Combine cornflour and sifted icing sugar in a bowl, add 1/2 cup water, stir until smooth. Bring remaining water to the boil in small saucepan, whisk into the cornflour mixture. Return mixture to saucepan, stir over medium heat until mixture boils and thickens. Add syrup gradually, stirring constantly over heat. Continue to boil gently for 30 minutes, without stirring. Add rosewater, food colouring and pistachios. Pour mixture into greased 20 cm square pan. Stand for several hours until set. Cut into squares using a wet knife. Toss squares in combined sifted cornflour and icing sugar. Store in airtight container. Makes about 20. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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