|
Ingredients
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
red food coloring (optional)
1 cup confectioners sugar
Step 1:
Oil a 9-inch square pan. Line with plastic
wrap and oil the plastic wrap.
Step 2:
In a heavy saucepan over medium heat,
combine the sugar, 1 1/2 cups of the water,
and the lemon juice. Stir until the sugar
dissolves and the mixture boils. Reduce the
heat and simmer gently, without stirring,
until the mixture reaches the soft-ball stage
(240°F on a candy thermometer). Remove the
pan from the heat.
Step 3:
In a second large heavy saucepan over medium
heat, stir together 1 cup cornstarch and the
cream of tartar. Gradually stir in the
remaining 3 cups of water until no lumps
remain. Stir constantly, until the mixture
boils and is a thick, gluey paste.
Step 4:
Slowly pour the hot sugar, water, and lemon
juice syrup into the cornstarch mixture,
stirring constantly. Reduce the heat and
simmer, stirring often to prevent sticking,
for about 1 hour, or until the mixture has
become a pale golden color.
Step 5:
Stir in the rosewater and tint as desired
with food coloring. Pour the mixture into the
prepared pan and spread evenly. Cool to room
temperature and let stand, uncovered,
overnight to set.
Step 6:
Sift the confectioners sugar and the
remaining 1/4 cup cornstarch onto a large
cutting board. Turn the Turkish delight out
and cut into 1-inch squares with an oiled
knife. Roll pieces in the sugar mixture to
coat well. Store in an airtight container
with sheets of waxed paper, dusted with the
sugar mixture, separating every layer.
Posted 4 months ago.
( permalink
)
|
