Rosewater Turkish Delight (Lokum)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Lightly oil an 8x8 inch square baking pan and line it with parchment paper, leaving an overhang on two sides.

   Ca. 2 min.

   Kokkens note: This makes it easier to lift the Turkish delight out later.

2. 2

   In a medium saucepan, combine the syrup granulated sugar, the syrup water, and the lemon juice. Stir until the sugar dissolves.

   Ca. 3 min.

3. 3

   Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes, until it reaches 115°C (239°F) on a candy thermometer. Remove from heat and set aside.

   Ca. 10 min.

   Kokkens note: Do not stir the syrup while it's simmering to prevent crystallization.

4. 4

   In a large, heavy-bottomed pot, whisk together the base cornstarch and the base water until smooth.

   Ca. 2 min.

   Kokkens note: Ensure there are no lumps to get a smooth final texture.

5. 5

   Place the pot over medium heat and cook, stirring constantly, until the mixture thickens significantly and becomes a very thick, glue-like paste, about 5-8 minutes.

   Ca. 8 min.

6. 6

   Slowly pour the prepared sugar syrup into the cornstarch mixture in a thin stream, whisking continuously to combine.

   Ca. 3 min.

   Kokkens note: Pouring slowly helps prevent lumps and ensures a smooth mixture.

7. 7

   Reduce the heat to low and continue to cook, stirring frequently, for 45-60 minutes, or until the mixture turns a golden amber color and becomes very thick and translucent.

   Ca. 1 t.

   Kokkens note: The mixture should pull away from the sides of the pot and have a jelly-like consistency when lifted with a spoon.

8. 8

   Remove from heat and stir in the rosewater and optional red food coloring.

   Ca. 1 min.

9. 9

   Pour the mixture into the prepared baking pan and smooth the top with an oiled spatula.

   Ca. 2 min.

10. 10

    Let the Turkish delight cool at room temperature for at least 4 hours, or preferably overnight, until firm.

    Ca. 4 t.

    Kokkens note: Do not refrigerate, as this can make it too sticky.

11. 11

    Once firm, combine the coating powdered sugar and coating cornstarch in a shallow dish.

    Ca. 1 min.

12. 12

    Lift the Turkish delight from the pan using the parchment paper overhang and place it on a cutting board. Lightly dust a sharp knife with the coating mixture.

    Ca. 1 min.

    Kokkens note: Oiling the knife can also help prevent sticking.

13. 13

    Cut the Turkish delight into small, bite-sized squares and toss each piece in the coating mixture until fully coated.

    Ca. 5 min.

    Kokkens note: Re-dust your knife as needed to prevent sticking.