Makes 60 pieces
Prep 25 minutes (plus overnight setting time)
You’ll need a candy thermometer
4½ cups caster sugar
¼ cup powdered gelatine
1 cup hot water
1 cup cornflour
Red food colouring
3 teaspoons rosewater essence
1 cup icing sugar mixture
1. Grease a 3.5cm,
16cm x 26cm slice pan with oil. Line with baking paper, allowing a 2cm overhang
on all sides.
2. Place caster
sugar and 1 cup cold water in a large heavy-based saucepan over low heat. Cook,
stirring occasionally, for 20 to 25 minutes or until sugar has dissolved.
3. Place candy
thermometer in pan. Increase heat to medium. Bring to the boil. Boil, without
stirring, occasionally brushing down side of pan with a pastry brush dipped in
water, for 18 to 20 minutes or until candy thermometer reaches 116°C (soft
ball). Reduce heat to low. Simmer for 5 minutes, maintaining 116°C (soft ball)
on thermometer. Remove from heat.
4. Place gelatine
in a heatproof jug. Add hot water, stirring until gelatine dissolves. Place
cornflour in a large heatproof bowl. Add gelatine mixture. Stir until smooth.
Tint mixture pale pink with red food colouring.
5. Gradually add
cornflour mixture to hot sugar syrup, whisking until smooth. Place pan over
medium heat. Bring to a simmer. Simmer, stirring with a wooden spoon, for 5
minutes or until mixture is translucent when tested on the back of the spoon.
Remove from heat. Strain mixture into a large heatproof bowl. Using a large
metal spoon, skim any scum from surface. Stir in rosewater essence. Pour
mixture into prepared pan. Stand, uncovered, overnight at room temperature to
6. Lightly dust a
flat surface with icing sugar. Turn out Turkish delight onto prepared surface.
Quickly and firmly pull baking paper to remove. Place remaining icing sugar in
a bowl. Using a lightly greased knife, cut Turkish delight into 60 pieces.
Transfer to bowl. Working in batches, toss to coat in icing sugar. Serve.
Nutrition: (each) 343kJ; 0.01g fat; 0g sat fat; 0.6g protein;
20.7g carbs; 0g fibre; 0mg chol; 3mg sodium.