MINT TURKISH DELIGHT
four 1/4-ounce envelopes unflavored gelatin
(about 3 tablespoons)
2 1/2 cups cold water
1 cup cornstarch
3 cups granulated sugar
2 cups packed fresh mint leaves
, washed, dried, and chopped coarse
1 drop green food coloring
1/3 cup confectioners' sugar
plus additional if necessary
Oil an 8-inch square baking pan and line with plastic wrap
. Oil plastic wrap.
In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften
. In another small bowl stir together 1/8 cup cold water and cornstarch.
In a 4-quart heavy kettle
stir together remaining 1 1/4 cups cold water, granulated sugar, and mint and bring to a boil
over moderate heat, stirring until sugar is dissolved
. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula
, 10 minutes (mixture will be very thick). Stir in food coloring. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection
, loosely covered, until set, about 4 hours.
Sift 1 tablespoon confectioners' sugar onto a work surface. Invert
confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper
, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight
may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
Just before serving, recoat
Turkish delight in additional confectioners' sugar.
Makes about 36