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Ingredients
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1 teaspoon vegetable oil, or to taste
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1 ⅔ cups cold water, divided
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7 teaspoons unflavored gelatin
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2 ⅓ cups white sugar
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3 tablespoons strained fresh lemon juice
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4 teaspoons rose water
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2 drops red food coloring
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1 tablespoon cornstarch, or as needed
Directions
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Grease an 8-inch square pan with vegetable oil.
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Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.
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Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.
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Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.
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Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.
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Cut gelled mixture into 1-inch squares. Dust with cornstarch.
Cook's Note:
Rose water is available at Middle Eastern and specialty food stores.
Nutrition Facts (per serving)
30 | Calories |
0g | Fat |
8g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 64 | |
Calories 30 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 1mg | 0% |
Total Carbohydrate 8g | 3% |
Total Sugars 7g | |
Protein 0g | 0% |
Vitamin C 0mg | 0% |
Calcium 1mg | 0% |
Potassium 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.