makes
50
prep
5 minutes
cook
50 minutes
difficulty
Mid
makes
50
serves
preparation
5
minutes
cooking
50
minutes
difficulty
Mid
level
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Favourite Books
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G
Watch The Full Episode Here
G
Ingredients
- 2 tsp good quality rose water
- 3 drops pink food colouring
- 60 g (½ cup) icing sugar
- 60 g (½ cup) cornstarch
Sugar syrup
- 1 kg caster sugar
Starch paste
- 150 g cornstarch
- 2 tsp cream of tartar
Chilling/freezing time: 4 hours
Instructions
- Grease a 20 cm square baking tin with vegetable oil and line the base and sides with baking paper.
- For the sugar syrup, combine the sugar and 200 ml water in a saucepan and bring to a simmer, stirring to dissolve the sugar. When the syrup reaches 112˚C, turn off the heat and set aside.
- For the starch paste, place the cornstarch, cream of tartar and 750 ml (3 cups) water in a separate saucepan and mix well to remove any lumps. Place over medium heat and stir continuously with a spatula until the mixture forms a paste. Stir the sugar syrup in a little at a time until all combined. Place the saucepan over very low heat and cook, stirring regularly for about 40 minutes or until the mixture is golden and glossy.
- Remove from the heat and stir in the rosewater and food colouring. Pour the mixture into the lined tin and stand for at least 4 hours to cool and set (preferably overnight).
- Sift together the icing sugar and cornstarch. Cut the Turkish delight into bite-sized squares and toss in the mixture to coat well.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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