Called lokum in its country of origin, these cubed
confections taste just as good as they look
 |
| Turkish Delight |
Make 36 Perp Time 30 minutes Cooking Time 40 minutes
Turkish delight ingredients: 4 cups caster sugar. 4 cups
water, divided. 2 tablespoons lemon juice. 1 cup cornstarch. 1/4 cup powdered
gelatin. 1 teaspoon rosewater essence. a few drops red food coloring. 2 cups
confectioner's sugar, plus extra for storing
Turkish delight ingredients: 1- Lightly grease and line the
base and sides of an 8-inch square cake pan with baking paper, allowing sides
to overhand. 2- In a large saucepan, combine caster sugar and 2 cups water.
Stir over low heat until sugar dissolves. Increase heat to medium and cook
without stirring, brushing down sides of pan occasionally with a wet pastry
brush, for 20 to 25 minutes or until a candy thermometer reaches 260F. Stir
lemon juice through. 3- Meanwhile, place cornstarch, gelatin, and cream of
tartar in a large saucepan. Use a balloon whisk to whisk in a little of the
remaining water to form a paste. Gradually whisk in the rest of the water. Stir
over medium heat for 3 to 5 minutes until mixture boils and thickens. 4-
Gradually pour sugar syrup into cornstarch mixture, whisking constantly. (If
the mixture becomes lumpy, pour through a fine sieve into another saucepan).
Reduce heat to low and simmer, stirring occasionally, to prevent mixture from
sticking to the base of the pan. Do this for 10 minutes or until the mixture is
light golden and reaches 230F on the candy thermometer. Stir rosewater and
coloring through. Pour into pan. Set aside to cool, then chill overnight. 5-
Sift confectioner's sugar onto a tray. Using a lightly greased knife, cut Turkish
delight into 1 and 1/4-inch-thick pieces. Toss in confectioner's sugar to coat
and warp in parchment paper. if desired. Keep in an airtight container with
extra confectioner's sugar
