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Help with lokum / turkish delight
well have been trying to make this and used 2 recipes... the first one was an ok recipe using gelatine, but know that its not authentic... so i looked up another recipe not using it but using alot of cornflour etc.... anyway , they both worked out fine but second one was better... now heres my problem, once the mould has set and i cut it into portions, after a few hours why does it start to sweat and become moist?, the powder turns to this wet icing kind of thing.. i know this should not happen... can any1 give some advice or even ask someone who knows how to make it to remedy this?........ a genuine reply wud be sooooooooooo appreciated. i want to make this in work so serve as part of petit feurs...