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Lokumdesserts, turkish 4 cup granulated sugar 4 1/2 cup water 1 teaspoon lemon juice 1 cup cornflour 1 teaspoon cream of tartar 1 tablespoon rose water (may be doubled) 1 red food coloring 1/2 cup chopped, toasted almonds 3/4 cup confectioners' sugar 1/4 cup cornflour Cooking time: 1 1/2 hours. Makes about 1 kg. (2 lb). 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 bristle brush dipped in cold water. Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer. Remove from heat. In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth. Boil remaining 2 cups water and stir into cornflour mixture, then place over low 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 gently for 1 1/4 hours. Stir occasionally 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 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 confectioners' sugar and the 1/4 cup cornflour in a flat dish. Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture. Store in a sealed container with remaining sugar mixture sprinkled between layers. VARIATIONS: Creme de Menthe Lokum: Replace rose water and red food colouring with 2 tablespoons Creme de Menthe liqueur and a little green food colouring. Omit nuts. Orange Lokum: Use 1-2 tablespoons orange flower water instead of rose water; use orange food colouring. Vanilla Lokum: Use 2 teaspoons vanilla essence instead of rose water and colouring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.
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