Turkish Fruit Paste, Turkish Delight, or Rahat Loukoum From Joy of Cooking by Irma Rombauer

Makes 1 1/2 pounds Version #1

Have everything ready before you turn on the heat. (She means it!)

Put into a very heavy 2-quart saucepan:

Put both pans on high heat. Stir alternately 3 to 5 minutes or until foaming has ceased in the pectin pot and boiling is active in the other. Then, still stirring the corn syrup mixture, gradually and steadily pour the pectin mixture into it. Continue stirring and boiling, and add during the next minute:

1/4 cup any jelly: apple, currant, apricot, raspberry, peach or quince Remove the mixture from heat and stir in: 1 Tbs lemon juice (1 tsp lemon rind) (1/2 cup broken pistachio or other nutmeats)

Pour into 8 x 8 inch pan. Let stand at room temp about 3 hours. When mixture is very firm, sprinkle with:

Confectioner's sugar

Cut into shapes or squares by pressing down with a buttered or sugared knife. Release the candies onto a sugared tray so all sides become coated. If you plan packing these candies, let them stand sugared 12 hours or more on a rack.

Redust on all sides and pack, then store tightly covered. Should you want to dip them in chocolate, remove excess sugar first.