Choco­late & Co­conut Turk­ish Delight

Reader's Digest Asia Pacific - - Book Digest -

470ml wa­ter 400g sugar 60g corn­flour (corn­starch) 5g unsweet­ened (Dutch) co­coa ½ tea­spoon cream of tar­tar 1 tea­spoon vanilla ex­tract 20g des­ic­cated co­conut

● Line an 18cm square tin with plas­tic wrap.

● Pour 200ml wa­ter into a saucepan and add sugar. Place over medium heat and stir un­til the sugar has dis­solved. Insert a sugar ther­mome­ter, raise heat and cook un­til the syrup reaches 120°C.

● Mean­while, pour the re­main­ing wa­ter into another saucepan, add corn­flour, co­coa and cream of tar­tar and stir well en­sur­ing that there are no lumps. Place over heat and bring to the boil, stir­ring un­til the mix­ture thick­ens and is smooth. ● Once syrup reaches 120°C, re­move from heat and slowly add to corn­flour mix­ture, whisk­ing con­stantly un­til com­bined. Re­turn to heat. Gen­tly sim­mer for 30–35 min­utes, stir­ring all the time. The mix­ture will turn smooth and thicken. Stir in vanilla ex­tract and sim­mer for a fur­ther 5 min­utes.

● Spoon into pre­pared tin and level the top. Cover with more plas­tic wrap and cool at room tem­per­a­ture for at least 6–8 hours, prefer­ably overnight.

● Peel off plas­tic wrap and sprin­kle with co­conut. Turn out, cut into small pieces and roll in more co­conut. Dry overnight. Store for up to 2 weeks.

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