Turkish Mint Jelly Candies
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|10x confectioners sugar||1 1⁄3 Cup (21.33 tbs)|
|Water||1 Cup (16 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Peppermint oil||1⁄4 Teaspoon|
|Green food color||3 Drop|
1) Lightly grease a 9x5x3-inch loaf pan and line with parchment paper.
2) In a saucepan, mix together granulated sugar and 1/2 cup water.
3) Simmer until the sugar dissolves, for 3 to 4 minutes.
4) Place the candy thermometer in the pan.
5) Raise the heat until the mixture boils.
6) Allow to boil without stirring for 7 to 10 minutes, until temperature reaches to 240°F or until a teaspoonful of syrup forms a soft ball when dropped in cold water.
7) In another saucepan, place together 5 tablespoons cornstarch with 1-cup 10X sugar and 1 cup water.
8) Whisk until the mixture boils, and turns clear and thick.
9) As the sugar reaches the desired temperature, stir in cream of tartar.
10) Mix the sugar mixture into the cornstarch mixture.
11) Whisk well until the mixture is smooth, and simmer for 10 minutes over medium heat, stirring constantly.
12) Take the pan away from heat.
13) Fold in peppermint oil and a few drops green food coloring.
14) Transfer the sugar mixture into the loaf pan.
15) Set aside for 12 hours.
16) On the working table, sift together remaining 10X sugar and 1/3 cup cornstarch.
17) Using a knife, loosen sides of jelled candy.
18) Turn out onto a board.
19) Slice into 4 strips lengthwise and further each strip into 8 pieces.
20) Lightly coat each piece with sugar and cornstarch mixture.
21) Place the candies in airtight box, dredging sugar and cornstarch between each layer.
22) Use as desired.
Candy will keep for about 4 weeks in an airtight container.