INGREDIENTS:
1/2 cup cornstarch
8 cups sugar
3 tablespoons lemon juice
8 cups hot water
3 drops Bergamot oil*
1 1/2 cups chopped pistachio nuts or almonds
[optional]
Powdered sugar
*Can substitute orange flower water or Boyajians orange oil. Found in good cooking stores such as
Williams-Sonoma
PREPARATION:
Mix constarch an sugar together in a large pan. Add the lemon juice and water and cook over medium
heat until the liquid becomes thickened and a lightly golden in color. Turn the heat down to low and
cook for 2 hours. At about 1 hour and 45 minutes, add the Bergamot oil and the chopped nuts. You
are now ready to transfer the candy to a buttered pyrex plate to cool the You can tell the right
consistency when the liquid jells and separates from the sides of the pan and forms a large ball. Pour
contents into a buttered pyrex pie plate and let cool. When cool, cut into 1 inch squares and sprinkle
the candy generously with powdered sugar. Serve.
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1/2 cup cornstarch
8 cups sugar
3 tablespoons lemon juice
8 cups hot water
3 drops Bergamot oil*
1 1/2 cups chopped pistachio nuts or almonds [optional]
Powdered sugar
Mix constarch an sugar together in a large pan. Add the lemon juice and water and cook over medium heat until the liquid becomes thickened and a lightly golden in color. Turn the heat down to low and cook for 2 hours. At about 1 hour and 45 minutes, add the Bergamot oil and the chopped nuts. You are now ready to transfer the candy to a buttered pyrex plate to cool the You can tell the right consistency when the liquid jells and separates from the sides of the pan and forms a large ball. Pour contents into a buttered pyrex pie plate and let cool. When cool, cut into 1 inch squares and sprinkle the candy generously with powdered sugar. Serve.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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