TURKISH DELIGHT
Ingredients
385 g (1¾ cups) caster sugar
1 tsp cream of tartar
2 tsp lemon juice
50 g (1/3 cup) cornflour
2 tbsp rosewater (see Note)
¼ tsp pink food colouring
320 g (2 cups) icing sugar mixture
Ingredients
Place sugar, cream of tartar, lemon juice and 160 ml water in a pan over medium heat. Stir until sugar dissolves. Bring to the boil. Cook for 10 minutes or until mixture reaches 115˚C on a sugar thermometer. Remove from heat.
Meanwhile, place cornflour and 185 ml water in a small saucepan and stir until cornflour dissolves. Place over medium heat and cook, stirring vigorously, for 2 minutes or until mixture is the consistency of glue. Cook for a further 5 minutes or until mixture starts to come away from side of pan and resembles thick mashed potato; remove from stove every few minutes and stir vigorously to avoid lumps.
Add sugar syrup to cornflour mixture, about ½ cup at a time, stirring after each addition. Place over low heat and cook, stirring occasionally, for 1 hour or until golden and mixture starts to form a ball when stirred; as mixture starts to thicken, stir more frequently.
Add rosewater and colouring, and combine. Pour into a greased loaf pan lined with plastic wrap. Refrigerate for 4 hours or until firm.
Turn out onto a chopping board dusted with icing sugar mixture. Using an oiled knife, cut into 18 squares. Toss in remaining icing sugar mixture until coated. Store for up to 1 month.
