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LOCATION: Recipes >> Middle Eastern >> Turkish Delight 03

Print this Recipe    Turkish Delight 03


2 tablespoons water
3/4 c pectin, liquid
1/2 t baking soda
1 c golden syrup
3/4 c sugar
1/4 c jelly
1 tablespoon lemon juice
1 ts lemon rind
1/2 c nuts; broken
sugar, confectioners

Have everything ready before you turn on the heat.

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

Put golden syrup and sugar into another 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 syrup mixture, gradually and steadily pour the pectin
mixture into it. Continue stirring and boiling, and add jelly during
the next minute. Remove the mixture from heat and stir in lemon
juice, lemon rind and nuts.

Pour into 8 x 8 inch pan. Let stand at room temp about 3 hours.
When 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 packing these candies, let them stand
sugared 12 hours or more on a rack. Redust on all sides and pack,
then store tightly covered. Should you want to dip them in chocolate,
remove excess sugar first.


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