LOKUM ( TURKISH DELIGHT )

Steps:

• 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 a boil and gently for 1 1/4 hours; stir occasionally with a wooden spoon and cook until mixture is a pale golden color. Stirring is essential.
• Stir in rose water to taste and a few drops of red food coloring 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 coloring with 2 tablespoons Creme de Menthe 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 coloring
• Vanilla Lokum:
• Use 2 teaspoons vanilla essence instead of rose water and coloring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.