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Thread: Turkish Delight

  1. #1
    Deal GURU
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    Default Turkish Delight

    Turkish Delight

    Ingredients
    4 cups sugar
    4 1/2 cups water
    2 teaspoons lemon juice
    1 1/4 cups cornstarch
    1 teaspoon cream of tartar
    1 1/2 tablespoons rosewater
    red food coloring (optional)
    1 cup confectioners sugar Introduction:
    This appealing candy is easy to make at home. Rosewater can be found
    at specialty food stores. When the sugar syrup boils, coat the inside
    of the saucepan with a brush dipped in water to prevent sugar
    crystals from forming.

    Makes 80 pieces.
    Total time: 2 hours.

    Step 1:
    Oil a 9-inch square pan. Line with plastic wrap and oil the plastic
    wrap.

    Step 2:
    In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups
    of the water, and the lemon juice. Stir until the sugar dissolves and
    the mixture boils. Reduce the heat and simmer gently, without
    stirring, until the mixture reaches the soft-ball stage (240?F on a
    candy thermometer). Remove the pan from the heat.

    Step 3:
    In a second large heavy saucepan over medium heat, stir together 1
    cup cornstarch and the cream of tartar. Gradually stir in the
    remaining 3 cups of water until no lumps remain. Stir constantly,
    until the mixture boils and is a thick, gluey paste.

    Step 4:
    Slowly pour the hot sugar, water, and lemon juice syrup into the
    cornstarch mixture, stirring constantly. Reduce the heat and simmer,
    stirring often to prevent sticking, for about 1 hour, or until the
    mixture has become a pale golden color.

    Step 5:
    Stir in the rosewater and tint as desired with food coloring. Pour
    the mixture into the prepared pan and spread evenly. Cool to room
    temperature and let stand, uncovered, overnight to set.

    Step 6:
    Sift the confectioners sugar and the remaining 1/4 cup cornstarch
    onto a large cutting board. Turn the Turkish delight out and cut into
    1-inch squares with an oiled knife. Roll pieces in the sugar mixture
    to coat well. Store in an airtight container with sheets of waxed
    paper, dusted with the sugar mixture, separating every layer.
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