Woman's Day
Ingredients
Method
1.Lightly grease a 20cm square cake pan. Line base and sides with baking paper, allowing paper to hang 2cm over sides.
2.In a large saucepan, combine sugar and half water. Stir over a low heat until sugar dissolves. Increase heat to medium. Simmer without stirring (brush down sides of pan occasionally with a wet pastry brush) 20-25 minutes, or until a candy thermometer reaches 125°C (hard-ball stage – the syrup will form firm but pliable threads). Stir lemon juice through.
3.Meanwhile, combine cornflour, gelatine and cream of tartar in large saucepan. Using a balloon whisk, whisk in a little of remaining water to form a paste. Gradually whisk in remaining water. Cook over medium heat 3-5 minutes, stirring, until mixture boils and thickens.
4.Gradually pour sugar syrup into cornflour mixture, whisking constantly- if mixture becomes lumpy, pour through a fine sieve into another saucepan. Reduce heat to low. Simmer 10 minutes, stirring occasionally to prevent mixture sticking to saucepan, or until mixture is light golden and reaches 110°C on a candy thermometer. Stir in rosewater and food colouring. Pour mixture into pan.
5.Set aside to cool to room temperature. Then chill overnight.
6.Sift icing sugar into shallow tray. Using a lightly greased knife, cut Turkish delight into 3cm pieces. Toss in icing sugar to liberally coat. Keep in an airtight container in leftover icing sugar.
Keeping Turkish delight in icing sugar mixture helps prevent the pieces sticking together. Be careful when handling sugar syrup as it is extremely hot.
Note
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