Lokum

Zubereitung:

Combine sugar, 1 & 1/2 cups water and lemon juice in a thick based pan. Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with a bristle brush dipped in cold water. Bring to the boil and boil it to soft ball stage, 115 degrees Celsius (240 degrees Fahrenheit) on a candy thermometer. Remove from the heat. In another thick based pan blend cornflour, cream of tartar and 1 cup cold water until smooth. Boil remaining 2 cups of water and stir into cornflour mixture, then place over heat. Stir constantly until mixture thickens and bubbles. Use a balloon whisk if lumps form. Pour hot syrup gradually into cornflour mixture, stirring constantly. Bring to the boil and boil gently for 1 & 1/4 hours. Stir occassionally with a wooden spoon and cook until mixture is a pale golden colour. Stirring is essential. Stir in rose water to taste and a few drops of red food colouring to tinge it a pale pink. Blend in nuts if used, and remove from heat. Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set. Combine icing sugar and the 1/4 cup cornflour in a flat dish. Cut Turkish Delight into squares with an oiled knife and toss into sugar mixture. Store in a sealed container with remaining sugar mixture sprinkled between layers.

Variations: Creme de Menth Lokum: replace rose water and red food coloring with 2 tablespoons Creme de Menth liqueur and a little green food coloring. Omit nuts. Orange Lokum: Use 1-2 tablespoons orange flower water instead of rose water; use orange food colouring. Vanilla Lokum: Use 2 tablespoons vanilla essence instead of rose water and colouring, and stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.