Categories: Candies, Turkish 
      Yield: 6 servings 
  
  2 1/2 c  Water                             3/4 c  Grape juice or orange juice 
      4 c  Sugar                               1 ts Cream of tartar 
      1 c  Cornstarch                      
  
  Few drops red food coloring (optional) Oil Powdered sugar 
   
  Bring the water to a boil, add the sugar and stir until thoroughly 
  dissolved. Mix the cornstarch with the juice and cream of tartar. Gradually 
  pour into the boiling syrup, stirring constantly.  Continue cooking for 20 
  min, stirring frequently to prevent sticking. Add food coloring.  Oil a 7" 
  square cake pan with sides 1 to 1 1/2" high. Pour in the mixture and let 
  stand until cool and set. Cut into 1" squares.  Dust with powdered sugar 
  and serve. 
   
  HINT**  It takes a bit of trial and error to gauge when the lokum mixture 
  is ready.  If it boils too long it will turn out hard like toffee, and if 
  it is too soft it will not keep its shape when cool. It should feel soft 
  but firm after cooling. 
   
  From "Eastern Mediterranean Cooking". Posted by DEBORAH AKYUREK, Prodigy 
  ID# DNJS60B.