INGREDIENTS

•4 cups granulated sugar
•1 1/4 cups cornstarch
•1 teaspoon cream of tartar

•4 1/4 cups water
•1 tablespoon lemon juice
•1 1/2 tablespoons rosewater
•1 cup confectioners sugar
•Vegetable oil ot shortening

DIRECTIONS

1. In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening.
2. Line with wax paper and grease the wax paper.
3. In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
4. Stir constantly until sugar dissolves. Allow mixture to boil.
5. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer.
6. Remove from heat and set aside.
7. Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat.
8. Stir until all lumps are gone and the mixture begins to boil.
9. Stop stirring when the mixture has a glue like consistency.
10. Stir in the lemon juice, water and sugar mixture.
11. Stir constantly for about 5 minutes.
12. Reduce heat to low,
13. Allow to simmer for 1 hour, stirring frequently.
14. Once the mixture has become a golden color, stir in rosewater.
15. Pour mixture into wax paper lined pan.
16. Spread evenly and allow to cool overnight.
17. Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
18. Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.
19. Coat with confectioners sugar mixture.
20. Serve or store in airtight container in layers separated with wax or parchment paper
21. Use to chocolate coat after you cut into squares.

References : about.com

Technorati Tags: Candy, chewy, chocolate, confection, Homemad, jelly, lemons, nuts, soft, sweets

INGREDIENTS

1.75 oz powdered fruit pectin
1 cup sugar
1 cup light corn
3/4 cup water

1 1/2 teaspoons raspberry extract
1/4 teaspoon baking soda
red food coloring

DIRECTIONS

Warning: the first half of the recipe needs to be completed the day before you want to eat the candy

1. Grease a loaf pan.
2. Stir together pectin, water and baking soda in small pan.
3. Cook on high heat.
4. At the same time, bring the sugar and corn syrup to a rolling boil, stirring occasionally.
5. When it reaches boiling, add the pectin mixture.
6. Cook for about 1 additional minute stirring constantly.
7. Remove from heat and add extract and food coloring, stirring to incorporate.
8. Pour into the prepared pan and allow to cool, loosely covered, overnight on the counter.
9. The next day invert the pan on to a platter or plate full of sugar.
10. If you have trouble unmolding the candy, use a sharp knife to loosen it from the perimeter of the pan and carefully slide your fingers underneath the candy to gently peel the candy out of the pan.
11. Press both sides of the candy into the sugar.
12. Slice the candy into 1/4 inch slices, then cut each slice into 1/4 inch cubes.
13. Roll each cube in sugar.
14. Allow to sit an additional hour before packaging or serving.
15. You can package some in candy bags to give as gifts and the rest can be stored in Tupperware.

Instead of rolling the candy in sugar you can dip it in melted chocolate.

Technorati Tags: chocolate, confection, fruits, Homemad, jelly, pectin, raspberry, soft, sweets, syrup

INGREDIENTS

13 lg. quince
2 lemons
2 cups water
sugar
1 cup lemon juice, strained

DIRECTIONS

1. Select 13 even colored quince, not spotted.
2. Wash & peel as you would an apple.
3. Use a grater & grate on largest holes.
4. Place all meat in a heavy pot with juice of 2 lemons & 2 cups of water.
5. Cook over lowest flame for at least 1 hour or 1 1/2 hour.
6. Check to see if the quince is soft. Remove from fire & pour in a bowl.
7. Measure cooked quince by cup & return to pot.
8. Add equal amounts of sugar as quince in the same pot & stir well until blended.
9. Cook on medium heat watching carefully not to scorch.
10. Reduce heat to lowest setting for 1 hour, stirring frequently..
11. After first 1/2 hour, add 1 cup of strained lemon juice.
12. Test quince by placing a teaspoonful on a small plate.
13. If it doesn’t run it’s ready to pour on platters or in a Pyrex baking dish about 1/4 inch thick.
14. Let dry for 3 days, turning frequently.
15. Cut into small pieces to help turn easier.
16. When hardened, wrap & refrigerate until ready to use.

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INGREDIENTS

CHOCOLATE COVERED CHERRIES
3 3/4 c. powdered sugar
4 tbsp. cream
1/2 c. butter
1/2 c. coconut

DIRECTIONS

1. Mix above,
2. then add 1 teaspoon maple flavoring,
3. cover cherries with mixture.
4. Put cherries in refrigerator to cool.

You can also use the following:

TOPPING:

2 sqs. semi-sweet chocolate
2 tbsp. butter
1 (6 oz.) pkg. chocolate chips
2 inch sq. Paraffin wax

1. Melt together
2. dip cherries in this mixture.
3. Cool.

Technorati Tags: Candy, cherry, choc, chocolate, confection, confections, fruits, syrup