CHOCOLATE & ROSEWATER TURKISH DELIGHT BITES

PREP + COOK TIME 1 HOUR (+ STANDING & REFRIGERATION) MAKES 36

You need a sugar thermometer for this recipe. ¼ cup (45g) powdered gelatine ¼ cup (60ml) water

3 cups (660g) caster sugar 2 cups (500ml) water, extra ¾ cup (110g) cornflour 2 tablespoons glucose syrup 2 tablespoons rosewater red food colouring

360g dark eating chocolate ¼ cup (20g) flaked almonds

1 Grease a deep 17cm square cake pan.

2 Sprinkle gelatine over the water in a small heatproof bowl; stand the bowl in a small saucepan of simmering water. Stir until the gelatine dissolves.

3 Stir the sugar and ¾ cup of the extra water in a medium saucepan over medium heat, without boiling, for 2 minutes or until the sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, until temperature of the syrup reaches 116°C (soft-ball stage) on a sugar thermometer. Simmer at 116°C for 5 minutes, without stirring, regulating heat to maintain temperature at 116°C. Remove pan from heat. 4 Meanwhile, place cornflour in another medium saucepan; gradually stir in the remaining extra water. Bring to the boil, stirring, for 2 minutes or until the mixture thickens.

5 Gradually whisk hot sugar syrup, gelatine mixture and glucose into the cornflour mixture; bring to the boil. Reduce heat; simmer, stirring, for 10 minutes or until mixture thickens a little more. Remove the pan from the heat; whisk in rosewater, tint with colouring.

6 Strain mixture through a fine sieve into a cake pan; skim any scum from surface. Stand for 15 minutes; cover surface with lightly greased baking paper, stand for 3 hours or overnight to set.

7 Melt chocolate. Turn turkish delight onto a board; cut into squares with an oiled knife. Using a fork, dip squares into chocolate, drain off excess; place on a tray lined with baking paper, sprinkle tops with nuts. Refrigerate for 1 hour or until chocolate sets.