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1995-09-27
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From: waring@ima.infomail.com (Sam Waring)
Newsgroups: rec.food.recipes
Subject: Turkish Delight
Date: 24 Jan 1995 15:54:16 -0000
Organization: ICL Retail Systems,Bracknell,Berks,UK
Message-ID: <3g37r8$fmj@jerry.rb.icl.co.uk>
Anyone who ever read The Lion, The Witch and The Wardrobe has heard
of Turkish Delight. B-{)### From the Joy of Cooking:
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: TURKISH DELIGHT
Categories: Candies
Yield: 20 servings
2 T Water
3/4 c Pectin, liquid
1/2 t Baking soda
1 c Golden syrup
3/4 c Sugar
1/4 c Jelly
1 T Lemon juice
1 ts Lemon rind
1/2 c Nuts; broken
Sugar, confectioners
Have everything ready before you turn on the heat. (She means it!)
Put water and pectin into a very heavy 2-quart saucepan. Stir in
baking soda. The soda will cause foaming. Do not be alarmed.
Put golden syrup and sugar into another pan. Put both pans on high
heat. Stir alternately 3 to 5 minutes or until foaming has ceased in
the pectin pot and boiling is active in the other. Then, still stirring
the syrup mixture, gradually and steadily pour the pectin mixture into
it. Continue stirring and boiling, and add jelly during the next
minute. Remove the mixture from heat and stir in lemon juice, lemon
rind and nuts.
Pour into 8 x 8 inch pan. Let stand at room temp about 3 hours. When
mixture is very firm, sprinkle with confectioner's sugar.
Cut into shapes or squares by pressing down with a buttered or sugared
knife. Release the candies onto a sugared tray so all sides become
coated. If you plan packing these candies, let them stand sugared 12
hours or more on a rack. Redust on all sides and pack, then store
tightly covered. Should you want to dip them in chocolate, remove
excess sugar first.
Joy of Cooking
Irma Rombauer
MMMMM