Recipe

Turkish delight

Sweet, sticky and utterly divine.

  • 40 mins cooking
  • Makes 36 Item
  • Print
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You'll finally understand why Edmund was tempted into joining the White Witch in 'The Lion, The Witch and The Wardrobe' when you taste this treat. Sticky, sweet and pink there's a reason it's called a delight.

Ingredients

Turkish delight
  • 3 level tablespoons gelatin
  • 1/4 cup (60ml) boiling water
  • 3 cup (660g) caster sugar
  • 2 cup (500ml) warm water
  • 3/4 cup (110g) wheaten corn flour
  • 2 tablespoon glucose syrup
  • 50 millilitre bottle rosewater essence
  • few drops red food colouring
  • 1 cup (160g) icing sugar mixture

Method

Turkish delight
  • 1
    Lightly oil a deep 19cm square cake pan; line base with baking paper.
  • 2
    Sprinkle gelatin over boiling water in a small jug; stand jug in a small pan of simmering water. Stir until gelatin dissolves.
  • 3
    Combine sugar with 3/4 cup of the warm water in a medium saucepan. Stir over a low heat, until sugar dissolves. Bring to boil. Boil, without stirring, until temperature reaches 116°C (soft boil) on a candy thermometer. Simmer at 116°C for 5 minutes, without stirring, regulating heat to maintain temperature at 116°C. Remove from heat.
  • 4
    Meanwhile, combine remaining warm water and corn flour in a medium saucepan; whisk until smooth. Place over heat on the stove. Bring to the boil, stirring constantly, until the mixture thickens.
  • 5
    Gradually whisk sugar syrup, gelatin mixture and glucose into corn flour mixture. Bring to the boil; reduce heat. Simmer, stirring, 10 minutes, or until the mixture thickens slightly. Remove from heat; stir in rosewater. Add food colouring, 1 drop at a time, until desired colour is achieved.
  • 6
    Strain mixture through fine sieve into prepared cake pan; skim any scum from surface. Stand 15 minutes. Cover surface with lightly oiled baking paper; stand at room temperature overnight.
  • 7
    Turn turkish delight onto a board dusted heavily with icing sugar mixture; remove baking paper. Using a knife dipped in icing sugar between cuts, slice into 36 squares. Roll squares in icing sugar.

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