Turkish Paste

This recipe is from Chocolate and Cocoa Recipes, a little chocolate cookbook printed in 1909.

• 3 level tablespoonfuls of granulated gelatine
• 1/2 a cup of cold water
• 2 cups of sugar
• 2/3 a cup of cold water
• 1 teaspoonful of ground cinnamon
• 2 squares of Baker's Chocolate
• 1 teaspoonful of vanilla extract
• 1 cup of French candied fruit, cherries, angelica, citron, etc., chopped fine

Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. To unmold separate the paste from the pan—at the edge—with a sharp-pointed knife. Sift confectioner's sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar; cut into strips, then into small squares. Roll each square in confectioner's sugar. In cutting keep sugar between the knife and the paste.