Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Water 3/4 c Grape juice or orange juice
4 c Sugar 1 ts Cream of tartar
1 c Cornstarch

Few drops red food coloring (optional) Oil Powdered sugar

Bring the water to a boil, add the sugar and stir until thoroughly
dissolved. Mix the cornstarch with the juice and cream of tartar. Gradually
pour into the boiling syrup, stirring constantly. Continue cooking for 20
min, stirring frequently to prevent sticking. Add food coloring. Oil a 7"
square cake pan with sides 1 to 1 1/2" high. Pour in the mixture and let
stand until cool and set. Cut into 1" squares. Dust with powdered sugar
and serve.

HINT** It takes a bit of trial and error to gauge when the lokum mixture
is ready. If it boils too long it will turn out hard like toffee, and if
it is too soft it will not keep its shape when cool. It should feel soft
but firm after cooling.

From "Eastern Mediterranean Cooking". Posted by DEBORAH AKYUREK, Prodigy
ID# DNJS60B.

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