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Turkish Delight

2 cups (1/2 liter) granulated sugar
1 1/4 cups (300 ml) water
1 lemon, the peel cut into strips, the juice squeezed and strained
1 orange, the peel cut into strips, the juice squeezed and strained
4 tablespoons (60 ml) unflavoured powdered gelatin
2 tablespoons (30 ml) confectioners' sugar
1 tablespoon (15 ml) cornstarch

Dissolve the granulated sugar in half of the water over medium
heat. Add the strips of lemon and orange peel and the juices.
Bring the mixture to a boil and simmer for 15 minutes. Soften the
gelatin by soaking it for 5 to 10 minutes in the rest of the water.
Add the gelatin to the sugar syrup stirring well, and boil for 10
minutes, until the syrup reaches the thread stage.

Strain the mixture into shallow dampened pan or onto platters, and
let it set for 24 hours. Cut the candy into 1-inch (2 1/2 cm)
squares. Sift the confectioners' sugar and cornstarch together
into a shallow dish. Roll the pieces of candy in the mixture.
Store the squares in boxes with more confectioners' sugar and
cornstarch between each layer.


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