Turkish Delight Recipe

How to make it

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• Place the sugar, 285ml (½ pint) water, and lemon juice in a heavy saucepan over medium heat. Stir until the sugar dissolves and the mixture boils.
• Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage 114 - 118°C (238 - 245°F). The sugar mixture will form a soft ball which can be squashed flat.
• Remove the saucepan from the heat.
• In a second large heavy saucepan over medium heat, stir together 225g (8oz) cornflour and the cream of tartar.
• Gradually stir in the remaining water until no lumps remain.
• Stir constantly, until the mixture boils and forms a thick, gluey paste.
• Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly.
• Reduce the heat and simmer, stirring often, to prevent sticking, for about 1 hour, or until the mixture has become a pale golden colour.
• Stir in the rosewater and add food colouring (if used).
• Pour the mixture into the prepared baking tin and spread evenly.
• Cool to room temperature, uncovered, allow to stand overnight to set.
• Sift the icing sugar and a little cornflour onto a large cutting board.
• Turn out and cut into 1-inch squares with an oiled knife.
• Roll pieces in the icing sugar mixture to coat well.
• Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.
• Makes approx.80 pieces.