Time 25m Yield 1 3/4 pounds Number Of Ingredients 8 Steps:
Mix gelatin, sugar and salt in a heavy pot. Add water. Bring to slow boil and simmer without stirring for 10 minutes. Remove from heat and stir in juice and rind. Add a few drops of food coloring. Taste for flavor; may add more juice. Pour into 8 inch square pan which has been rinsed in cold water but not dried. Chill overnight. Cut into squares and roll each in powdered sugar.
Time 2h15m Yield 2 pounds Number Of Ingredients 10 Steps:
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 a boil and gently for 1 1/4 hours; stir occasionally with a wooden spoon and cook until mixture is a pale golden color. Stirring is essential. Stir in rose water to taste and a few drops of red food coloring 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 coloring with 2 tablespoons Creme de Menthe liqueur and a little green food coloring; omit nuts Orange Lokum: Use 1-2 tablespoons orange flower water instead of rose water; use orange food coloring Vanilla Lokum: Use 2 teaspoons vanilla essence instead of rose water and coloring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.
Time 20m Yield 1 serving(s) Number Of Ingredients 7 Steps:
Stir the sugar, water and gelatine in a saucepan over low heat until dissolved. Bring to a boil. Boil without stirring for 20 minutes. Add the citric acid, rose water and food colouring. Pour into a lightly greased tin. Allow to cool and set. Cut into squares. Roll in icing sugar. Serve and relish the delight!
Time 1h25m Yield 25 serving(s) Number Of Ingredients 8 Steps:
In a 9 inch square baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper. In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240ºF on a candy thermometer. Remove from heat and set aside. Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency. Stir in the lemon juice and water/sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, allow to simmer for 1 hour, stirring frequently. Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight. Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch. Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces. Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.
