Less attention towards my garden now as it's getting too cold. And the wet weather we had in the autumn has made the ground all squelchy and muddy. To add to the misery, we had fresh water springs sprouting all over the garden. Oh well, we'll deal with that later, but for now, let's talk about something so sweet and delightful, they make me burst at the seams with happiness (all that sugar could actually produce the same consequences, literally!)
I'm talking about Lokum or more popularly known as Turkish Delight!!
Be prepared, making lokum will take the better part of your day- about 1 1/2 hours of stirring in front of the hot stove.
No matter, the result is to die for - sticky, gooey, molten sugar adorned with creamy jade pistachio... yummeh!
2 cups granulated sugar
2 cups demerara sugar
4 1/2 cups water
1 1/2 cups cornstarch
1 teaspoon cream of tartar
2 cups pistachio
1/2 cup icing sugar
Oil and line a pan with plastic wrap.
In a heavy saucepan over medium heat, combine the sugar and 1 1/2 cups of the water.
Stir until the sugar dissolves and the mixture boils.
Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer).
Remove the pan from the heat.
In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar.
Gradually stir in the remaining 3 cups of water until no lumps remain.
Stir constantly, until the mixture boils and is a thick, gluey paste.
Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly.
Reduce the heat and simmer, stirring often to prevent sticking, for about 11/2 hour, or until the mixture has become a deep golden color.
Stir in pistachio into the mixture and mix well.
Pour the mixture into the prepared pan and spread evenly.
Cool to room temperature and let stand, uncovered, overnight to set.
Sift the icing sugar and the remaining 1/2 cup cornstarch onto a large cutting board.
Turn the Lokum out and cut into 1-inch squares with an oiled knife.
Roll pieces in the sugar mixture to coat well.
Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.