Turkish Delight

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Turkish Delight

 

 

4 cups caster (superfine) sugar

1 teaspoon lemon juice

1 cup cornflour (cornstarch)

1 teaspoon cream of tartar

6 teaspoons rosewater

2 to 3 drops vegan red food colouring

1 cup GF icing (powdered) sugar mixture, for dusting

 

 

1. Grease and line a 20 cm (8 " ) square cake pan with non-stick baking

paper, extending it above the rim for handles.

 

2. Place caster sugar, juice and 1 1/2 cups water in a medium

heavy-based saucepan. Stir over low heat for 3 to 4 minutes or until

sugar dissolves

(see tips).

 

3. Increase heat; simmer, without stirring, for 10 minutes or until

syrup reaches soft ball stage (see tips, below). Remove from heat.

 

4. Meanwhile, combine cornflour (cornstarch), cream of tartar and 2

1/2 cups water in a large saucepan. Stir over moderate heat for 3 to 4

minutes or until mixture boils and thickens.

 

5. Gradually whisk in the hot syrup in a thin stream until combined.

 

6. Simmer over low heat, stirring often, for 30 minutes or until

mixture turns pale golden.

 

7. Stir in rosewater; tint with food colour. Pour into prepared pan;

cool to room temperature. Cover with plastic food wrap; chill for 3 to

4 hours or until set. Cut jelly into squares. Coat in sifted icing

sugar. Store with extra icing sugar, airtight, in a cool place.

 

 

 

TIP: Rosewater is available from health food stores and some

supermarkets. Replace it with 2 to 3 drops rosewater essence.

 

TIP: For neat edges when cutting, wipe the blade of a large knife with

oiled paper towels.

 

 

 

Makes 25.

 

 

 

 

Tips & Techniques for Working with Sugar Syrups

 

- As sugar dissolves, use a clean wet pastry brush to dissolve

crystals stillclinging to side of pan. This prevents syrup

crystallising as it cools.

 

- Don't have a sugar thermometer? Here's how to test without one.

First remove pan from heat, the drop a teaspoonful of syrup into a

glass of cold water. For soft ball, syrup can be shaped into a soft

ball that does not disintegrate. For hard crack, syrup hardens quickly

and you can break or " crack " it between your fingers.