Lakhoum, Also Known As Turkish Delight

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 rind of medium lemon, finely grated
• 1/4 cup lemon juice
• 3 cups sugar (superfine)
• 4 ounces water
• 2 tablespoons gelatin (or agar agar or guar gum)
• 8 ounces water
• 2/3 cup cornstarch
• 1 tablespoon rose flower water (or one teaspoon rose extract or food grade)
• 3 drops red food coloring
• 1/2 cup confectioners sugar

Recipe

• 1 for orange flavored candy, substitute for the lemon and rose flavors -.
• 2 rind of 1 medium orange.
• 3 1/4 cup (2 fl oz) orange juice concentrate.
• 4 3-4 drops of orange flower water.
• 5 other flavors may be used, concentrated syrups, blackcurrant, orgeat, strawberry, cherry and raspberry. use about 1/4 to 1/3 cup of syrup or strained fruit puree.
• 6 line base and sides of an 8 inch square cake pan with aluminum foil, leaving the edges of the foil extending out over the edges of the pan.
• 7 brush or spray foil with canola oil or melted butter.
• 8 remove pith from citrus rinds.
• 9 combine the rind, juice, sugar and water in large pan with a heavy bottom.
• 10 stir over medium heat without boiling until the sugar has completely dissolved.
• 11 brush the sugar crystals that form on the sides of pan with a wet pastry brush.
• 12 bring to a boil, reduce heat slightly and continue boiling without stirring for 5 minutes or until a teaspoon of the mixture dropped into cold water forms long threads.
• 13 if you are using a sugar thermometer it must reach 221°f
• 14 combine gelatin with 1/2 cup (4 fl oz) extra water in a small bowl set over barely simmering water.
• 15 stir until dissolved.
• 16 in a separate bowl combine cornstarch with the remaining water and mix until smooth.
• 17 add both the gelatin and cornstarch mixtures to the sugar syrup.
• 18 stir the mixture over medium heat until the mixture boils and clears.
• 19 stir in the flower water or rose water and a few drops red food coloring.
• 20 strain mixture through a fine mesh strainer into the foil-lined cake pan.
• 21 refrigerate over night.
• 22 when firmly set, turn out onto a cutting board sprinkled with confectioners sugar.
• 23 peel off the foil and cut the confection into cubes.
• 24 roll cubes in confectioner's sugar.
• 25 store in an airtight container.