Turkish Delights
List of Ingredients
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
1/4 teaspoon salt
11/2 cups boiling water
1/4 cup orange juice (1 orange)
2 tablespoons lemon juice (from 1 lemon)
1 teaspoon mint OR orange extract, optional
Red or green food coloring, as desired
1/2 cup chopped nuts
1/2 cup raisins, optional
1/4 cup confectioners' sugar
2 tablespoons cornstarch
Recipe
Soften gelatin in cold water.
In a large saucepan, heat sugar, salt and the 11/2 cups water to boiling point. Blend softened gelatin into hot syrup, stirring until dissolved. Boil slowly for 20 minutes. Add orange and lemon juices to hot mixture, then mint, if using, and food coloring. Allow to cool. When mixture starts to thicken, add nuts and raisins. Pour into a shallow pan (8-by-4 inches suggested) that has been rinsed in cold water. Let cool until firm.
In a shallow dish, sift together the confectioners' sugar and cornstarch.
Using a wet, sharp knife, loosen candy around edges of pan; turn out on board lightly covered with confectioners' sugar mixture. Cut in 1-inch-square cubes (kitchen shears may be easier than using a knife) and roll in confectioners' sugar mixture. (Placing the confectioners' sugar mixture in a small paper bag, and adding a few squares at a time is an easy way to coat the cubes.)
Dust off excess confectioners' sugar and place squares on wire racks to dry for at least 12 hours or up to 18 hours. To store, dust again with confectioners' sugar on all sides and pack in layers, separated by wax paper in an airtight container. They will keep for up to 3 weeks.
This article was published on Wednesday, December 6, 2000
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