Ginger And Orange Turkish Delight Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2 1/2 ounce: Gelatine,
1 ounce: Finely pounded* crystallized,
20: -fluid ounces water,
-orange peel,
1 1/2 lbs: Sugar,
1: -squeeze lemon juice,
1 tbsp: *fresh* ginger, (it must be
1/2 lbs: Icing sugar, approx.
-fresh),
Directions:
Put the gelatine in a saucepan with the water and dissolve it over a
low heat, stirring constantly. Add the sugar and stir until melted.
Add the ginger and orange peel, continue stirring and boil briskly
for 10-15 minutes. The syrup should be clear and aromatic. Remove
from the heat, stir in the lemon juice and pour into a wet tin. An
8-inch square one is about right. Leave for 24 hours to set. Then
turn out onto a board heavily dusted with icing sugar, sift more
sugar over the top and cut into chunks with a very sharp knife. Roll
the pieces in lots of icing sugar and then pack into air-tight tins
with a generous amount of icing sugar.
CINNAMON AND ROSE TURKISH DELIGHT: Follow the recipe but substitute 1
heaped tablespoon of fresh, strong cinnamon for the ginger and orange
peel, and use 1 teaspoon of rose water and a few drops of cochineal
coloring in place of the lemon juice.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp
low heat, stirring constantly. Add the sugar and stir until melted.
Add the ginger and orange peel, continue stirring and boil briskly
for 10-15 minutes. The syrup should be clear and aromatic. Remove
from the heat, stir in the lemon juice and pour into a wet tin. An
8-inch square one is about right. Leave for 24 hours to set. Then
turn out onto a board heavily dusted with icing sugar, sift more
sugar over the top and cut into chunks with a very sharp knife. Roll
the pieces in lots of icing sugar and then pack into air-tight tins
with a generous amount of icing sugar.
CINNAMON AND ROSE TURKISH DELIGHT: Follow the recipe but substitute 1
heaped tablespoon of fresh, strong cinnamon for the ginger and orange
peel, and use 1 teaspoon of rose water and a few drops of cochineal
coloring in place of the lemon juice.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95
Source from luhu.jp
Tags
Candies