| 1 |
Put the sugar in a saucepan with 1/2 cup water. Bring to a boil, stirring until the sugar is dissolved. Boil until the soft ball stage, about 240 F. Drop a little of the syrup into a bowl of cold water; if it forms a ball then it has reached the required temperature. |
| 2 |
Remove the pan from the heat, stir in the cream of tartar or the dissolved gelatin. Blend the cornstarch and the confectioners' sugar with 3 cups water in another saucepan. Bring to a boil, stirring all the time, then simmer until thickened and clear. |
| 3 |
Gradually beat the cream of tartar or gelatin mixture into the cornstarch mixture. Bring to a boil, stirring frequently, for at least 30 minutes until transparent. |
| 4 |
Remove from the heat and stir in the rose water and honey. Pour half of the mixture into a greased 6 by 6-inch, deep, square cake pan. Scatter the nuts over. Pour the remaining half into the pan. Leave in a cool place overnight, or until set. |
| 5 |
Turn the lokum out of the pan and cut into squares with a knife dipped in confectioners' sugar to coat the squares well. |
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