Lakhoum, Also Known As Turkish Delight

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READY IN: 30mins
YIELD: 64 1"x1"
UNITS: US

INGREDIENTS

Nutrition
  • 1
    rind of medium lemon, finely grated
  • 14
  • 3
    cups sugar (superfine)
  • 4
    ounces water
  • 2
    tablespoons gelatin (or agar agar or guar gum)
  • 8
    ounces water
  • 23
  • 1
    tablespoon rose flower water (or one teaspoon rose extract or food grade)
  • 3
    drops red food coloring
  • 12
    cup confectioners sugar
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DIRECTIONS

  • 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.
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