Turkish delight

This soft, sugar-dusted confectionery goodie comes in many flavours, however this recipe has remained traditional and gone with the classic rosewater.
Turkish DelightAustralian Women's Weekly
48 Item



1.Grease deep 20cm square cake pan.
2.Sprinkle gelatine over the water in small jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves.
3.Combine caster sugar and ¾ cup of the extra water in medium saucepan; stir over low heat until sugar dissolves. Bring to the boil; boil, without stirring, until temperature of the syrup reaches 116°C/235°F on candy thermometer. Simmer at 116°C/235°F for 5 minutes, without stirring, regulating heat to maintain temperature at 116°C/235°F. Remove pan from heat.
4.Meanwhile, place cornflour in another medium saucepan; gradually blend in the remaining extra water. Bring to the boil, stirring, until mixture thickens.
5.Gradually stir hot sugar syrup, gelatine mixture and glucose into cornflour mixture; bring to the boil, stirring. Reduce heat; simmer, stirring, about 10 minutes or until mixture thickens a little more. Remove pan from heat; whisk in rosewater, tint with red food colouring.
6.Strain mixture through fine sieve into cake pan; skim any scum from surface. Stand 15 minutes; cover surface with lightly greased baking paper, stand overnight.
7.Turn Turkish delight onto board dusted with sifted icing sugar, dust with more sifted icing sugar; cut with icing-sugar-coated knife. Roll pieces in remaining sifted icing sugar.

You must use a candy thermometer to get the correct consistency for Turkish delight.


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