| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Turkish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
(1/2 liter) granulated sugar |
| 1 1/4 |
c |
(300 ml) water |
| 1 |
|
Lemon; the peel cut into strips, the juice squeezed and strained |
| 1 |
|
Orange; the peel cut into strips, the juice squeezed and strained |
| 4 |
tb |
(60 ml) unflavoured powdered gelatin |
| 2 |
tb |
(30 ml) confectioners' sugar |
| 1 |
tb |
(15 ml) cornstarch |
INSTRUCTIONS
Dissolve the granulated sugar in half of the water over medium heat. Add
the strips of lemon and orange peel and the juices. Bring the mixture to a
boil and simmer for 15 minutes. Soften the gelatin by soaking it for 5 to
10 minutes in the rest of the water. Add the gelatin to the sugar syrup
stirring well, and boil for 10 minutes, until the syrup reaches the thread
stage.
Strain the mixture into shallow dampened pan or onto platters, and let it
set for 24 hours. Cut the candy into 1-inch (2 1/2 cm) squares. Sift the
confectioners' sugar and cornstarch together into a shallow dish. Roll the
pieces of candy in the mixture. Store the squares in boxes with more
confectioners' sugar and cornstarch between each layer. Posted to EAT-L
Digest by "Storm, Paula" <[email protected]> on Dec 17, 1997
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