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LOCATION: Recipes >> Candy >> Halkoum (Turkish Delight)

Print this Recipe    Halkoum (Turkish Delight)

1 lb glucose
5 1/2 lbs granulated sugar
3/4 lb cornstarch
juice of one lemon
1 ts pulverized mastic
a few drops of food coloring if desired
3 Tbs orange blossom water or rose water
3 to 4 oz almonds or pistachios, chopped
cornstarch to dust the tray
powdered sugar

Put the glucose and the granulated sugar into a large pan with 2
cups of water. Stir well and bring to a boil, stirring occasionally.
Put the cornstarch into another large pan. Add 6 cups water
gradually, stirring until well mixed. Bring to the boil slowly,
stirring all the time, until you have a smooth, creamy white paste.
Add this slowly to the hot sugar and water syrup, stirring vigorously
so that no lumps form.

Bring to a boil again, and cook, uncovered, over a constant low
flame for 3 hours, stirring as often as possible with a wooden
spoon. If the flame is too high, the bottom of the mixture will
tend to carmelize.

The mixture must be cooked until it reaches the right consistency.
THis takes about 3 hours, and on this depends the success of the
recipe. To test the consistency, squeeze a small blob of the
mixture between two fingers.

Only when it clings to both fingers as they are drawn apart, making
gummed threads, is it ready. It may then have acquired a warm
golden color. Add the lemon juice and the flavorings. THe mastic
should be ground with a little granulated sugar to be successfully
pulverized. Add coloring if you wish. Stir vigorously and cook
a few minutes longer. Add the chopped nuts and mix well.

Pour the hot mixture out about 1 inch deep into trays that have
been dusted with cornstarch to prevent sticking. Flatten it with
a knife and leave it to set for at least 24 hours. THen cut into
squares with a sharp knife, and roll in sifted powdered sugar.
The Halkoum will keep for a long time packed in a box.

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