Comment on Halkoum (Turkish Delight) Recipe by Mike.
One of the ingredients listed in this recipe is glucose but the recipe fails to mention if it is powdered or liquid glucose. Is it powdered or liquid glucose?
What temperature is the turkis delight when it is finished cooking and can a candy thermometer be used in this recipe to check empirically the temperature. Some recipe say that the mixture has finished cooking when the internal temperature reaches 113c?
