Turkish Delight Lokoom Recipes

Steps:

• Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan.
• Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with bristle brush dipped in cold water.
• Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer; remove from heat.
• In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth.
• Boil remaining 2 cups water and stir into cornflour mixture, then place over low heat.
• Stir constantly until mixture thickens and bubbles; use a balloon whisk if lumps form.
• Pour hot syrup gradually into cornflour mixture, stirring constantly.
• Bring to a boil and gently for 1 1/4 hours; stir occasionally with a wooden spoon and cook until mixture is a pale golden color. Stirring is essential.
• Stir in rose water to taste and a few drops of red food coloring to tinge it pale pink.
• Blend in nuts if used, and remove from heat.
• Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set.
• Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish.
• Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture.
• Store in a sealed container with remaining sugar mixture sprinkled between layers.
• *VARIATIONS:
• Creme de Menthe Lokum:.
• Replace rose water and red food coloring with 2 tablespoons Creme de Menthe liqueur and a little green food coloring; omit nuts
• Orange Lokum:
• Use 1-2 tablespoons orange flower water instead of rose water; use orange food coloring
• Vanilla Lokum:
• Use 2 teaspoons vanilla essence instead of rose water and coloring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.

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.

Steps:

• In a 9 inch square baking pan, grease the sides and bottom with vegetable oil or shortening.
• Line with wax paper and grease the wax paper.
• In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
• Stir constantly until sugar dissolves. Allow mixture to boil.
• Reduce heat to low and allow to simmer, until the mixture reaches 240ºF on a candy thermometer.
• Remove from heat and set aside.
• Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat.
• Stir until all lumps are gone and the mixture begins to boil.
• Stop stirring when the mixture has a glue like consistency.
• Stir in the lemon juice and water/sugar mixture.
• Stir constantly for about 5 minutes.
• Reduce heat to low, allow to simmer for 1 hour, stirring frequently.
• Once the mixture has become a golden color, stir in rosewater.
• Pour mixture into wax paper lined pan.
• Spread evenly and allow to cool overnight.
• Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
• Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.
• Coat with confectioners sugar mixture.
• Serve or store in airtight container in layers separated with wax or parchment paper.