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| Rose Water Gelees |
"This recipe is a lighter, more delicate version of an ancient traditional candy, called lokum or Turkish delight. It's easy to make, keeps well and offers a haunting flavor that makes it an instant favorite. Great for gift giving!"
Ingredients :
- 1 teaspoon vegetable oil, or to taste
- 1 2/3 cups cold water, divided
- 7 teaspoons unflavored gelatin
- 2 1/3 cups white sugar
- 3 tablespoons strained fresh lemon juice
- 4 teaspoons rose water
- 2 drops red food coloring
- 1 tablespoon cornstarch, or as needed
Instructions :
| Prep : 10M | Cook : 64M | Ready in : 12H38M |
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- Grease an 8-inch square pan with vegetable oil.
- Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
- Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
- Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
- Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
- Cut gelled mixture into 1-inch squares. Dust with cornstarch.
Notes :
- Rose water is available at Middle Eastern and specialty food stores.
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