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Print this Recipe    Turkish Delight

2 Tbsp. water
3/4 c. liquid fruit pectin
1/2 tsp. baking soda

1 c. light corn syrup
3/4 c. sugar
1/4 c. any jelly (raspberry, apricot, peach, quince)

1 Tbsp. lemon juice
1 tsp. grated lemon rind (optional)
1/2 c. broken pistachio nutmeats (optional)

Put water and pectin into a very heavy 2-quart pan. Stir in baking
soda. The soda will cause foaming. Do not be alarmed.

Put the corn syrup and sugar into a second pan.

Put both pans on high heat. Stir alternately 3 to 5 minutes or
until foaming has ceased in the pectin pot and boiling is active
in the other. Then, still stirring the corn syrup mixture, gradually
and steadily pour the pectin mixture into it. Continue stirring
and boiling, and add the jelly during the next minute.

Remove the mixture from heat and stir in lemon juice, rind and

Pour into a 8x8-inch square pan. Let stand at room temperature
for about 3 hours. When the mixture is very firm, sprinkle with
confectioner's sugar. Cut into shapes or squares by pressing down
with a buttered or sugared knife. Release the candies onto a
sugared tray so all sides become coated. If you plan to store the
candies, let them stand for 12 hours or more on a rack. Reduce on
all sides and pack, then store tightly covered. If you want to
dip them in chocolate, remove the excess sugar first.

Makes approximately 1.5 lb.


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