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.
3 level tablespoons gelatin
1/4 cup(60ml) boiling water
3 cups(660g) caster sugar
2 cups(500ml) warm water
3/4 cup(110g) wheaten corn flour
2 tbspglucose syrup
50 mlbottle rosewater essence
few drops red food colouring
1 cup(160g) icing sugar mixture
Recipe by Women’s Weekly
Lightly oil a deep 19cm square cake pan; line base with baking paper.
Sprinkle gelatin over boiling water in a small jug; stand jug in a small pan of simmering water. Stir until gelatin dissolves.
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.
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.
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.
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.
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.