July 22, 2016
Desserts, Greek, Budget-Friendly,
Cooking For A Crowd, Kid Pleaser, Quick Meals, Christmas, Entertaining, Stove Top, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Gelatin/Jello, Sugar, Candy more
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"After reading The Lion, the Witch and the Wardrobe series, I was intrigued with Turkish Delight. I had never heard of it nor eaten it before. Much later, my son spent a year as an exchange student in Zimbabwe and had a chance to try it. I have tried it in the meantime, and it's pretty good! So here's a chance to make a different version of the elusive T.D."
Slightly dampen two 7-inch square pans with water.
Place sugar and all but 4 tablespoons of the water in a heavy saucepan. Heat gently, low heat and stir occasionally until all the sugar has been dissolved.
Blend the gelatin and rest of water in a small bowl. Put the bowl in a small pan and heat gently, low heat, stirring often until all the gelatin has been dissolved.
Bring the sugar syrup to boiling and keep boiling for about 8 to 10 minutes until the syrup registers 260ºF on a sugar thermometer.
Stir cream of tarter into gelatin mixture, then pour into the boiling syrup. Stir until it is well blended, then remove from heat.
Add the rose water and the 2 drops of red food coloring (more drops if you want deeper color). Pour the mixture into the dampened pans and let sit for several hours or even overnight.
Dust a sheet of waxed paper with some of the confectioners sugar and cornstarch. Dip the base of the pan in hot water, invert on the sugared waxed paper. Cut into 1 inch squares using an oiled knife. Store in an airtight container.
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