Al's Turkish Delight Recipe

[jenP_97]

Just to clear up the points that haven't been cleared up yet...

> >> Carmine
> > 
> > Carmine = food coloring?  I read the directions and it sounds 
> > like it.
> 
> ::shrug:: this I've never encountered
> 

Yes, this is RED food coloring.  This is the reddest color red you 
can get - almost orange-y.  FIREY red. :)  I'm sure regular red food 
coloring would be fine... I wouldn't use paste coloring - simply 
because it would probably make the turkish delight look like gelled 
blood. :P

> > Does icing sugar = powdered sugar?
> 

John answered:

> Yes.
>  

Ah, you of two different cultural backgrounds, but probably NOT a 
full-time cook... they are, alas, *not* quite the same thing.  This 
is a minor difference, but in THIS particular recipe, it would be a 
BIG mistake to use them interchangeably.  American "powdered sugar" 
is basically UK "icing sugar" *with cornstarch added* (!!!) in order 
to keep it from clumping.  It would *not* taste very good to add 
another equal amount of corn starch (which is what I take 
"cornflower" to mean) to sugar that already has some in it.  Icing 
sugar is very nice, and doesn't taste "yucky" like US powdered sugar 
- mainly because all it is is pure powdered sugar... with nothing 
else added.  So in this recipe, what you're instructed to do is 
basically *make* American powdered sugar to coat them with - so 
*don't* add the cornstarch if you're in the US!!!  (not sure how 
Canada handles these things)

Hope that helps, and if you make the recipe, I'm sure that the 
coating will taste a LOT better if you make it this way. :)

Jen (the almost-full-time cook in this house, and lover of FoodTV)