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Turkish Candy


Recipe Description
Christmas Turkish Delight


This is a wonderful candy to give as a gift.​
Preparation Steps:
You need to make sure that you dedicate your time to this.

Oil a 9" square pan. Line with plastic wrap and oil the plastic wrap

When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.​
Level of Difficulty:
Easy​
Time Needed:
2 hours to make and then let sit overnight​
Ingredients:
4 cups of sugar
4 1/2 cups of water
2 tsp of lemon or orange juice
1 1/4 cups cornstarch
1 tsp of cream of tater
1 1/2 Tbsp of rosewater (found in speciality stores)
red, yellow, orange, green etc.. food coloring (optional)
1 cup confectioners sugar
Waxed paper​
Serves:
80 pieces​
Directions:
1. In a heavy sauce pan 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.

2. In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tarter. Gradually stir in the remaining 3 cups of water until no lumps remian. Stir constantly, until the mixture boils and is a thick, gluey paste.

3. Slowly pour the hot sugar, water, and lemon juice syrup into the constarch 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.

4. Stir in the rose water nad 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.

5. Sift the conectioners sugar and the remaining 1/4 cup cornstarch into a large cutting board. Turn the Turkish delight out and cut into 1" 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, seperating every layer.​
 
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