Lakhoum Also Known As Turkish Delight Recipes

TURKISH DELIGHT

Steps:

• Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
• Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
• Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
• When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

LAKHOUM, ALSO KNOWN AS TURKISH DELIGHT

Steps:

• For orange flavored candy, substitute for the lemon and rose flavors -.
• Rind of 1 medium orange.
• 1/4 cup (2 fl oz) orange juice concentrate.
• 3-4 drops of orange flower water.
• 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.
• 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.
• Brush or spray foil with canola oil or melted butter.
• Remove white pith from citrus rinds.
• Combine the rind, juice, sugar and water in large pan with a heavy bottom.
• Stir over medium heat without boiling until the sugar has completely dissolved.
• Brush the sugar crystals that form on the sides of pan with a wet pastry brush.
• 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.
• If you are using a sugar thermometer it must reach 221°F
• Combine gelatin with 1/2 cup (4 fl oz) extra water in a small bowl set over barely simmering water.
• Stir until dissolved.
• In a separate bowl combine cornstarch with the remaining water and mix until smooth.
• Add both the gelatin and cornstarch mixtures to the sugar syrup.
• Stir the mixture over medium heat until the mixture boils and clears.
• Stir in the flower water or rose water and a few drops red food coloring.
• Strain mixture through a fine mesh strainer into the foil-lined cake pan.
• Refrigerate over night.
• When firmly set, turn out onto a cutting board sprinkled with confectioners sugar.
• Peel off the foil and cut the confection into cubes.
• Roll cubes in confectioner's sugar.
• Store in an airtight container.