Marmalade Lukumny

Category: Confectionery
Marmalade Lukumny

Ingredients

Sugar 8 glasses
Corn starch 3 glasses
Liquid (part of water, part of fruit puree or juice) 8 glasses
Lemon acid 1 tsp
Cream of tartar 1 tsp
Gelatin 25 gr.
Powdered sugar + cornstarch
Faceted glass 250 ml

Cooking method

  • Citric acid + sugar + 2 cups of water to boil down to 130 degrees.
  • Starch + tartar + 4 cups of water + 2 cups of puree or juice, cook until thickened for a couple of minutes.
  • Pour the syrup in a thin stream and simmer for 30-60 minutes over low heat, stirring constantly with a whisk, remove from heat and add the swollen sheet gelatin and stir.
  • Before pouring onto a pallet, you can add 100-200 grams of nuts and mix.
  • This mass is 30 * 40 cm on a pallet. Pour into a pallet covered with a silicone mat or thick cling film. Leave on for 4 hours. Cut into pieces. Dip in a mixture of powdered sugar and starch or pour over chocolate.

Note

These sweets were prepared for us by my friend. Very dense and tasty marmalade! I asked for the recipe and found out that gelatin was added to the classic Turkish delight (due to the lack of time to digest the mass).

izumka
Antonina, wow what delight! And if there is no tartar, nothing can be replaced?
kubanochka
Quote: izumka
And if there is no tartar, nothing can be replaced?
I subscribe to the question. Since now I urgently want such a Turkish delight
Svetta
WOW !!! How I love such delight !!! And I have a tartar! I will cook deliciously !!! Thanks for the recipe!
Tosha
My handicraft friend said that tartar gives a peculiar density. If you look at the wonderful Turkish Delight recipes from ang-kay, then there is no tartar in them.
If you want with a pebble, then in online stores there is a tartar
Svetta
Tartar can be replaced with finely sifted lemon juice. But replacement is not 100% result.
Tosha
Quote: svetta
WOW !!! How I love such delight !!! And I have a tartar! I will cook deliciously !!! Thanks for the recipe!
You can make absolutely correct delight! To do this, the mass must be boiled for 2 hours and no gelatin is added.
Scarecrow
There is a tartar in the Globes.
zoyaaa
Svetta, where did you get the tartar?
Svetta
Zoya, a tartar was brought to me by a friend from Canada, to save it.
gawala
Quote: svetta
cream of tartar
Once I bought something, I thought that you would loosen up, then I read it at home, wine stone. I don't know where to shove it. Probably already and threw out the packaging, bought for a long time. Light, if anyone travels to Germany or to us, order. It costs a penny here.
Dr. Oetker Weinstein Backpulver
Svetta
Galina, it is good for them to stabilize the whipped proteins, the biscuit turns out to be gorgeous.
Alas, none of my friends travels to Germany.
Scarecrow
Girls, he is in Russia, I wrote above, in Globes it is definitely on sale. From poods. On his website there is also (can they send out ??) This is a natural baking powder. I even came across in the recipes somewhere.

Marmalade Lukumny
pawllena
There is a tartar in Spar stores.
gawala
Quote: svetta
it is good for them to stabilize the whipped proteins, the biscuit turns out to be gorgeous
Yes? Here is the century - live, century - learn.
pawllena
I also found a tartar on Ozone.
🔗
Tosha
Well, that's it! Now the bread maker will buy the whole tartar
Anna1957
Quote: svetta
it is good for them to stabilize the whipped proteins, the biscuit is gorgeous.
Sveta, this question interests me. Is the difference significant? I do it without sugar, on stevioside, and the structure of the whipped protein is preserved by xanthan. I would like to understand what is the difference when adding tartar.
Tatyana1103
Tosha, Antonina, wonderful marmalade, but at the expense of tartar - this is not a problem now, in many supermarkets there are girls, you just did not pay attention, exactly the same as Natasha showed - Scarecrow
Svetta
Anna1957, tartar strengthens proteins (air bubbles), when flour is mixed in, etc., airiness is better preserved.
eye
Quote: Scarecrow

There is a tartar in the Globes.
and in the METRO
L
Girls who participate in the joint venture in their cities, in the joint venture
very often they eat from Pudov and buy, which Nata Chuchelka showed.
Crochet
Quote: ok
and in the METRO

And in Ashan.
Alycha
Can you reduce sugar?
Tosha
Quote: Alycha
Can you reduce sugar?
Ready-made Turkish delight is not sugary at all. And the ratio of ingredients has been verified for many years. But we all try to change something to our tastes
Alycha
It's just that I either don't do it or don't tell my children how much sugar, so I'm blowing
Tosha
Quote: Alycha
It's just that I either don't do it or don't tell my children how much sugar, so I'm blowing
I would not say about sugar After all, this sweetness is impossible without sugar.
zvezda
AntoninaWhat delicious delight! : girl_love: I liked the recipe very much .. I understand that mashed potatoes of any fruits (berries)? Can you replace sheet gelatin with a simple one? and how much is needed then
Tosha
Made with purchased puree Marmalade Lukumny... I would add up to 30 grams of regular gelatin, since starch does the main work.
Rada-dms
I also became very interested in the recipe! Thank you very much!
zvezda
Antonina, Thank you! I'll try to adapt the recipe for Kenwood
Tosha
Quote: zvezda
I'll try to adapt the recipe for Kenwood
Olya, write later how it happened. With machine stirring with heating, the recipe is quite easy) And gelatin can be omitted.
zvezda
Antonina, as soon as I buy a stone (after all, I saw it .. I was holding it in my hands, and at a discount it was in the Metro) I will write right away.
Anchic
Tosha, Antonina, today I decided to try to make this marmalade It lay in my bookmarks, in the winter I bought a tartar and only today there were stars
I need work on my mistakes, although I don’t know what happened there, it’s still getting cold.But in any case, this mixture turned out to be delicious
1. Do you need to boil the syrup exactly to 130 degrees?
2.
Starch + tartar + 4 cups of water + 2 cups of puree or juice, cook until thickened for a couple of minutes.
Usually, starch is diluted in a cold liquid and poured into a boiling liquid. It says here that immediately mix and cook for a couple of minutes until thickened. It really begins to thicken in a minute. But it begins to thicken in a lump, and not evenly - is this normal or did I do something wrong? I had to break up the lumps with a blender.
3. Soak gelatin with what water? Of those 8 glasses in the recipe? Or is it extra water? Today I took one of those in the recipe (I took a glass from the starch).
4.
boil for 30-60 minutes over low heat, constantly stirring with a whisk
Boil down to what state? How to understand 30 minutes or 60? It was somehow very thick almost immediately, I didn't boil it anymore and poured in gelatin. I'm waiting for the result
5. Should gelatin be heated separately or not? Today I still preheated it, before adding it to the rest of the mixture.
Tomorrow I'll write what happened. I hope that it will freeze normally. The only thing, I began to break the lumps with a blender after adding the syrup, so not all the lumps could be broken - the mixture was very thick.
Tosha
In order:
1. Boil up to 130 degrees in order to shorten the cooking time of the main mixture. The syrup cooks faster. If you boil, for example, up to 120, then you just have to boil the main mixture longer. And it takes a very long time to cook.
2. Diluting in water and pouring into a hot mixture is optional, but you can try. I immediately dissolve everything in cold and brew over very low heat until thick, stirring intensively with a whisk. It can become lumpy if cooked over high heat, or if there is not enough water, since the starch can be different. If you brew over very low heat and stir all the time, you will have a smooth homogeneous mass.




3.Soak gelatin in additional water (according to the instructions on the package). I take sheet gelatin and soak in ice water for 5 minutes. (he takes the necessary liquid himself) and add it to the hot mixture. It dissolves well, so I don't melt it. If you take granular, then you can melt it in a water bath or in a microwave before adding it.




4. Boil again on very, very low heat! It is important. It should be cooked tediously and for a long time until it is very difficult to stir (like choux pastry).
Anchic
Antonina, thank you very much. I hope that this attempt of mine will still freeze. I understood about starch - the fire was a bit big. And I also understood everything on other issues. Let's eat this marmalade and after a while I will repeat it taking into account these nuances.
Tosha
And of course, be sure to stir the mixture all the time. Intense enough. You can use a whisk, you can use a mixer (if it does not die in an hour), or a blender, so that there are no lumps and does not burn. At the end, when the mixture is already thick, you can stir it with a wooden spatula.
I hope the Turkish delight is good!
Anchic
Antonina, I report - the marmalade froze, but softish, undercooked. Well, lumps from unsuccessful starch brewing. Overall delicious. We will eat and try again later, taking into account this experience.
Tosha
Anna, thank you for deciding to do it again! The first pancake / Turkish delight is over quickly

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