Turkish Delight

Turkish Delight

2 cups (1/2 liter) granulated sugar
1 1/4 cups (300 ml) water
1 lemon, the peel cut into strips, the juice squeezed and strained
1 orange, the peel cut into strips, the juice squeezed and strained
4 tablespoons (60 ml) unflavoured powdered gelatin
2 tablespoons (30 ml) confectioners’ sugar
1 tablespoon (15 ml) cornstarch
Bring 1/2 cup cold water, 1 cup sugar and the grated rinds of one orange and one lemon to a boil. When boiling, add 2 tablespoons gelatin dissolved in a little warm water and continue simmering for 15 minutes. Remove from head and stir in 2 tablespoons red currant jelly, 3 tablespoons strained orange juice, 3 tablespoons strained lemon juice and 3 tablespoons strained lime juice and a little green food colouring. Pour into a shallow, square wet tin, and chill in the refrigertor until set. When cold and firm, cut into squares using a knife dipped in hot water.Toss pieces in sifted icing
sugar and enjoy.
Dissolve the granulated sugar in half of the water over medium heat. Add the strips of lemon and orange peel and the juices. Bring the mixture to a boil and simmer for 15 minutes. Soften the gelatin by soaking it for 5 to 10 minutes in the rest of the water. Add the gelatin to the sugar syrup stirring well, and boil for 10 minutes, until the syrup reaches the thread stage.Strain the mixture into shallow dampened pan or onto platters, and let it set for 24 hours. Cut the candy into 1-inch (2 1/2 cm) squares. Sift the confectioners’ sugar and cornstarch together into a shallow dish. Roll the pieces of candy in the mixture. Store the squares in boxes with more confectioners’ sugar and cornstarch between each layer.