A recipe for traditional Turkish Delight! Quite a lot of work goes into this, but it is well worth it!!!!! I think it was from a CSR sugar cookbook, back in about 1980…
1 1/4 cups of water
2 tablespoons Gelatine
2 tablespoons Icing Sugar
2 cups white sugar
1 teaspoon of Rosewater (You NEED this, you can get it in most supermarkets now days)
1 tablespoon Corn flour
Few drops red food colouring
(I didn’t include it in my copy of the recipe, but I recall that you could put almond slivers into it…)
1). In a small saucepan dissolve the gelatine in half of the water over a moderate heat.
2). In another saucepan (a heavy one), dissolve the sugar in the rest of the water, stirring with a wooden spoon until dissolved.
3). Bring this (Sugar water) to the boil, then remove from the heat and add the gelatine mix.
4). Return this mix to the heat and simmer gently over a low heat for 15-20 minutes, stirring all the time.
5). Remove from the heat, stir in the Rosewater, colouring (and optional nuts if you want the nutty type).
6). Cover the pan and leave for 15 minutes.
7). Skim off any skin, and pour into a 15cm square tray which has been rinsed with water (and left wet). Leave this to set (overnight)
Cool. Sift together the icing sugar and Corn flour. Rub a little over the surface of the set Turkish delight in the tin. Use a sharp knife (that is dipped in the icing sugar mixture) to cut the Delight into squares.
9). Toss these into the remaining Icing mixture to coat them.
These don’t last very long, as the icing sugar tends to get absorbed and they go sticky, then they go hard… but in my experience they don’t last long because people eat them!