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LOCATION: Recipes >> Middle Eastern >> Turkish Delight 05

Print this Recipe    Turkish Delight 05

Lokum (Turkish Delight)

2 lbs sugar
1 pint water
4 oz cornstarch flour
1 teaspoon cream of tartar
1/4 pint liquid fruit juice (grape, orange, lemon, grapefruit or rose petal)
A few drops cochineal, for colour
Icing sugar and coconut for rolling

Put the sugar and water into a large pot and boil for about forty
minutes or until it becomes syrupy. Meanwhile mix the cornstarch
with the fruit juice and cream of tartar. When the syrup is ready,
pour the cornstarch mixture gradually into the syrup, which should
be boiling all the time, and stir continuously. Boil for another
twenty minutes until it becomes slightly thicker. It takes a bit
of trial and error to gauge when the mixture is ready. If it boils
too long it will turn out hard like toffee, and if it is too soft
it will not keep its shape when cool. It should feel soft but firm
after cooling. Add some cochineal if you would like a pink colour.
Pour the mixture out into a square cake tin which has been lined
with very slightly oiled paper. When cool cut into squares and roll
in icing sugar and coconut, if liked, and store in a tin. It will
keep for ages.

Notes:

The pints are English and are slightly bigger than American pints.

A recent post said cochineal was not available in the US; it could
be replaced with a government approved colouring.

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