Halkoum (Turkish Delight)

• 1 lb Glucose
• 5 1/2 lb Granulated sugar
• 3/4 lb Cornstarch
• 1 Lemon; juice of
• 1 ts Pulverized mastic
• 3 dr Food coloring; if desired, more or less
• 3 tb Orange blossom water or rose water (up to)
• 4 oz Almonds or pistachios; chopped
• Cornstarch to dust the tray
• Powdered sugar

Instructions

1. 1

   Bring to a boil again, and cook, uncovered, over a constant low flame for 3 hours, stirring as often as possible with a wooden spoon.

2. 2

   If the flame is too high, the bottom of the mixture will tend to carmelize.

3. 3

   The mixture must be cooked until it reaches the right consistency.

4. 4

   THis takes about 3 hours, and on this depends the success of the recipe.

5. 5

   To test the consistency, squeeze a small blob of the mixture between two fingers.

6. 6

   Only when it clings to both fingers as they are drawn apart, making gummed threads, is it ready.

7. 7

   It may then have acquired a warm golden color.

8. 8

   Add the lemon juice and the flavorings.

9. 9

   THe mastic should be ground with a little granulated sugar to be successfully pulverized.

10. 10

    Add coloring if you wish.

11. 11

    Stir vigorously and cook a few minutes longer.

12. 12

    Add the chopped nuts and mix well.

13. 13

    Pour the hot mixture out about 1 inch deep into trays that have been dusted with cornstarch to prevent sticking.

14. 14

    Flatten it with a knife and leave it to set for at least 24 hours.

15. 15

    THen cut into squares with a sharp knife, and roll in sifted powdered sugar.

16. 16

    The Halkoum will keep for a long time packed in a box.

17. 17

    From "A Book of Middle Eastern Food" by Claudia Roden /CANDY