Sade Lokum – Turkish Honey

Line a square mold (35 cm) with gauze or nylon and dust it thickly with half the amount of rice flour. Put the sugar, the remaining rice flour and the tap water in cooking pot. Stir with a long-handled wooden spoon and bring to a boil over high heat. Add lemon salt and continue to cook on the stove, stirring continuously. When the mixture begins to foam and rise, lower the temperature a tiny bit. Stir constantly until the mixture has a consistency to arrange a soft ball (see below). The locum may occasionally splatter, consequently wear a pair of old gloves to avoid burning your fingers. To check the consistency, remove the saucepan from the fire and put a little bit of the mixture, which should no longer stick to the saucepan, in bowl with iced water. Form the mixture into a ball under tap water with your fingers and take it out of the tap water again. When the ball is elastic and begins to flatten between your fingers, the lokum is ready. Pour the lokum into the mold and let it become firm. Spread powdered sugar on a marble slab. Turn out the lokum onto a tray. Remove the tea towel, brush off rice flour and place lokum in the powdered sugar. Dip a sharp kitchen knife in powdered sugar and cut the lokum into squares. Turn them over in confectioner’s sugar on all sides and place in a con

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