Turkish delight is easy to make at home. Rose water can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.
400 g white
cornflour and for dusting
Soak the gelatine in 50 ml water
Mix sugar, salt, cornflour and citric acid, add 200 ml water, and stir over low heat until sugar has dissolved
Boil for 7 minutes over low heat, then add the rose water and food colouring
Pour into a greased 12 x 22 cm tray to a thickness of 2 cm ‐ leave to cool overnight, then cut into 2 cm squares
Roll in a mixture of equal parts cornflour and icing sugar.
It is far easier to slice through Turkish Delight once it has set if you use an oiled knife. This stops the gummy mixture from clinging to the blade and allows you to make clean straight cuts.
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