Page 42 - PowerPoint Presentation

Turkish Delight

Ingredients Method

Place 375 ml of water in a pan. Add in the lemon juice
and sugar. Bring to the boil while stirring.
Once the mixture reaches the boil, keep stirring until the
800 g sugar temperature reaches 115°C (240°F) on a candy
thermometer.
120 g corn flour Turn the heat off from the sugar mixture. In a separate
pan add 500 ml of water. Add in the cream of tartar and
the corn flour. Use an electric whisk to remove the
1 Tablespoon lemon juice lumps.
Continue whisking while you bring the corn flour water
to the boil. Once it becomes a gluey paste remove from
1 Tablespoon rosewater or orange the heat.
extract Add a small amount of the sugar syrup to the gluey paste
and whisk to incorporate. Continue adding the syrup a
bit at a time, whisking between each addition.
1 Teaspoon cream of tartar
Bring the mixture to the boil. Turn the heat down and
allow to simmer very gently for about an hour. Stir
Few drops of food colouring like frequently with a wooden spoon.
(red or yellow) By now the mixture should be an amber colour. Add in
the rosewater or orange extract and a few drops of food
colouring. Mix well.
For the dusting Take a 20cm x 20cm (8′x8′) baking tin, oil lightly, line
with baking paper and lightly oil the baking paper. Pour
in the Turkish Delight, and leave to cool completely.
160 g icing sugar (confectioner’s
When cool pop in the fridge for 2-3 hours.
sugar)
Make the icing sugar/corn flour mixture dust the Turkish
Delight with icing sugar and turn it out onto a surface
30 g corn flour dusted liberally with icing sugar. Remove the baking
paper.
Cut the slab of Turkish Delight into squares using a knife
Extra icing sugar dusted with icing sugar.

Sift the icing sugar and corn flour into a large bowl and
add the squares of Turkish Delight. Mix well.
Storage:

Store the Turkish Delight in a jar together with all the
icing sugar/corn flour mixture.