Saturday, 22 May 2010

Turkish Delight

This recipe doesn't rely on gelatine to set it, so should be OK for vegetarians. It does need a fair bit of care in making, but it is worth it.


 

Turkish Delight

1lb granulated sugar

¼ level teaspoon cream of tartar

4oz (approx) cornflour

8oz (approx) icing sugar

2 oz clear honey

2 teaspoons rosewater or ½ tsp rose flavouring (variation – lemon flavouring)

¼ tsp pink food colouring

1¼ pints water


 

  1. Lightly grease a 7-inch square tin.
  2. Place sugar and ¼ pint of the water in a heavy-quality saucepan. Stir over a moderate heat until the sugar has dissolved to form a syrup. Bring to the boil and boil quickly, without stirring, until "soft ball" stage is reached (240 degrees F, or until a little, dropped into a bowl of cold water, will just form a soft ball)
  3. Remove from heat , stir in the cream of tartar; leave on one side.
  4. While syrup is cooking, mix 3 oz cornflour and 7 oz icing sugar in a large saucepan with a little of the remaining pint of water. Add the rest of the water. Bring the mix to the boil, stirring, and cook for 2 minutes.
  5. Reduce the heat and gradually pour the syrup mixture into the cornflour mixture, beating well with a wooden spoon.
  6. Bring back to the boil and boil for 20 – 30 minutes, stirring all the time, until the mixture is transparent and a pale straw colour (The cornflour has to react with the syrup, and the mixture will not set properly unless this is done!)
  7. Add the rosewater and the honey; mix thoroughly. Pour half of the mixture into the tin. Quickly colour the remainder pale pink, and pour over the mixture in the tin, spreading out to sides if the tin.
  8. Leave until completely cold then turn out of tin. Dip a sharp knife into icing sugar and cut the Turkish Delight into 1-inch wide bars. Mix @ ½ oz of icing sugar and ½ oz cornflour together. Roll the bars in the mixture, coat evenly. Leave the bars 3-4 hours, then cut into 1-inch cubes and coat in mixture. Leave overnight.


 

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