Cooking time less than 60 minutes
serves 10 or more
4 cups CSR caster sugar
4 cups water
2 tablespoons lemon juice
1 cup cornflour
¼ cup powdered gelatine
1 teaspoon cream of tartar
2 teaspoons rosewater essence
few drops red food colouring
2 cups icing-sugar mixture, plus extra, for storing
Lightly grease and line base and sides of a 20cm square cake pan with baking paper, allowing sides to overhang.
In a large saucepan, combine sugar and 2 cups water. Stir over a low heat until sugar dissolves. Increase heat to medium and cook without stirring, rushing down sides of pan occasionally with a wet pastry brush, for 20-25 minutes, or until a candy thermometer reaches 125°C. Stir lemon juice through.
Meanwhile, place cornflour, gelatine and cream of tartar in a large saucepan. Use a balloon whisk to whisk in a little of remaining water to form a paste. Gradually whisk in the rest of the water. Stir over medium heat for 3-5 minutes, until mixture boils and thickens.
Gradually pour sugar syrup into cornflour mixture, whisking constantly (if the mixture becomes lumpy, pour through a fine sieve into another saucepan). Reduce heat to low and simmer, stirring occasionally (to prevent mixture sticking to the base of the pan), for 10 minutes, or until the mixture is light golden and reaches 111°C on the candy thermometer. Stir rosewater and colouring through. Pour into pan. Set aside to cool, then chill overnight.
Sift icing sugar onto a tray. Using a lightly greased knife, cut Turkish delight into 3cm pieces. Toss in sugar to coat, and wrap in baking paper if desired. Keep in an airtight container with extra icing sugar.
Source: Kitchen Nine