ANY FLAVOR TURKISH DELIGHT
This appealing candy is easy to make at home. Rosewater can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.
Provided by Monkey_Girl
Categories Free Of...
Time 2h10m
Yield 80-100 serving(s)
Number Of Ingredients 8
Steps:
- Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 52.3, Sodium 0.5, Carbohydrate 13.3, Sugar 11.5
TURKISH DELIGHT (LOKOOM)
Make and share this Turkish Delight (Lokoom) recipe from Food.com.
Provided by Cathleen Colbert
Categories Candy
Time 25m
Yield 1 3/4 pounds
Number Of Ingredients 8
Steps:
- Mix gelatin, sugar and salt in a heavy pot.
- Add water.
- Bring to slow boil and simmer without stirring for 10 minutes.
- Remove from heat and stir in juice and rind.
- Add a few drops of food coloring.
- Taste for flavor; may add more juice.
- Pour into 8 inch square pan which has been rinsed in cold water but not dried.
- Chill overnight.
- Cut into squares and roll each in powdered sugar.
TURKISH DELIGHT
Make your own Turkish delight with our easy recipe. It makes a great gift for Christmas, or just treat yourself to something sweet
Provided by Lulu Grimes
Categories Treat
Time 1h5m
Number Of Ingredients 7
Steps:
- Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
- Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
- Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.
Nutrition Facts : Calories 243 calories, Fat 0.4 grams fat, Carbohydrate 60 grams carbohydrates, Sugar 47 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
SPARKLING MEYER LEMON COCKTAIL
This is great for a cookout. Great cool drink. Meyer lemons are a cross between a lemon and a mandarin orange in taste. If you can't find Meyer lemons, the flavor won't be as complex. For every 1/4 cup Meyer lemon juice, substitute 3 tbsp lemon juice plus 1 tbsp orange juice plus 1/2 tsp sugar. Prep time includes chilling time.
Provided by breezermom
Categories Beverages
Time 48m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in a microwave-safe liquid measuring cup. Microwave at HIGH for 2 1/2 minutes; stir until sugar dissolves. Let stand 10 minutes; discard rosemary. Chill.
- Combine sugar mixture, juice, vodka, and prosecco, stirring gently. Serve immediately.
Nutrition Facts : Calories 135.8, Sodium 5.3, Carbohydrate 13.1, Sugar 11.8, Protein 0.1
TURKISH DELIGHT
This jellylike sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen pieces
Number Of Ingredients 10
Steps:
- Oil an 8-inch-square baking pan, and set aside. Place the sugar, 1 cup water, and lemon juice in a small saucepan, and stir to combine. Place over medium-high heat, and bring to a boil. If there are sugar crystals on the side of the pan, brush down with a pastry brush dipped in water. Clip on a candy thermometer, and heat to 240 degrees. Remove sugar syrup from the heat, and set aside.
- Combine 3/4 cup cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan, and whisk until smooth and fully combined. Bring the remaining 1 1/2 cups water to a boil in a separate pan; add to cornstarch mixture, whisking constantly. Place over medium heat, and cook, whisking constantly, until the mixture becomes quite thick and just comes to a boil.
- Pour the sugar syrup into the cornstarch mixture, whisking constantly, and reduce heat to medium. Gently simmer for 1 hour 15 minutes, stirring frequently.
- Stir in rose water, food coloring, and almonds, if using. Pour into the prepared pan, and let set overnight. Combine the confectioners' sugar with the remaining 1/4 cup cornstarch. Sprinkle some of the mixture in an even layer over a cutting board, and unmold the Turkish delight onto it. Sprinkle the top of the candy with more of the sugar mixture. Using a sharp knife, cut into 1-inch squares. Let sit uncovered overnight. Just before serving, dust with the remaining sugar mixture. Store at room temperature in an airtight container for up to 2 weeks.
MEYER LEMON TURKISH DELIGHT
Not as sickly sweet as the traditional candy, but still wonderfully lemony. Use a regular lemon and an orange if Meyer lemons aren't available.
Provided by mama_b
Categories Lemon
Time 30m
Yield 60 pieces, 20 serving(s)
Number Of Ingredients 8
Steps:
- Soften the gelatin in the cold water.
- Combine the sugar, salt and hot water in a saucepan; heat to boiling, stirring constantly.
- Stir in the softened gelatin; turn the heat down and simmer, without stirring, for 20 minutes.
- Remove from the heat and stir in the grated rind and lemon juice, and a little yellow food coloring to tint the mixture, if desired.
- Let stand 3 minutes.
- Strain the mixture into a 8 x 4-inch loaf pan which has been rinsed with cold water.
- Let stand without disturbing until slightly jellied (to prevent filming the sides of the pan); then refrigerate overnight. Loosen around the sides of the pan with a wet spatula.
- Slip the spatula down one end and underneath the jellied mixture, then pull it out of the pan with your hands onto a surface liberally dusted with confectioner's sugar.
- Cut into 1-inch squares.
- Roll in confectioners' sugar to coat. Store in one layer in a tightly covered container at room temperature.
- The candies will stay moist for about 2 weeks.
Nutrition Facts : Calories 80.9, Sodium 16.8, Carbohydrate 20, Sugar 20, Protein 0.9
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THE TASTIEST TURKISH DELIGHT RECIPE | A SPICY PERSPECTIVE
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- Set two large 4-6 quart stock pots on the stovetop. Attach a candy thermometer onto one pot. Then set out a 9X9 inch baking dish. Line it neatly with foil, then spray it generously with nonstick cooking spray. Set aside.
- Pour 4 cups of sugar and 1 ½ cups of water in the pot with the thermometer. Set on high heat and bring to a boil. Continue to boil until the sugar syrup reaches 240 degrees F.
- Meanwhile, pour the remaining 2 ¾ cups water in the second pot. Whisk in the lemon juice, cornstarch and cream of tartar, making sure there are NO clumps. Turn the heat on high and continue whisking until the mixture forms a thick white paste that resembles petroleum jelly. Again, whisk well to insure there are NO clumps.
- Once the sugar syrup reaches the desired temperature, slowly and carefully pour the hot syrup into the cornstarch paste, a little at a time, making sure there are NO clumps. (This is safest with two sets of hands.)
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