My Weekly Special
ROSE TURKISH DELIGHT
Makes around 900g
450g granulated sugar ½tsp cream of tartar 120g cornflour
200g caster sugar ½tsp xanthan gum 2tbsp lemon juice 1-2tsp rosewater, depending on the strength
Pink gel food colouring Extra cornflour and icing sugar for dusting
1 Oil a shallow 18cm square tin and dust with cornflour. Put the sugar and 150ml water in a saucepan and heat gently, stirring to dissolve the sugar. Bring to the boil and cook until the temperature reaches 118°C. Stir in the cream of tar tar and remove from the heat.
2 In a bowl, mix the cornflour, caster sugar and xanthan gum together. Add 150ml water and the lemon juice and mix together. Place 450ml water in a large saucepan and bring to the boil. Pour onto the cornflour mix. Return to the pan and stir over a low heat until thick.
3 Gradually beat in the sugar syrup. Boil over a low to medium heat for 45-50min until a pale straw colour, stirring frequently. It should be thick enough to see a clear line when a spoon is drawn through the mix. It will be ver y thick and big bubbles may burst, so be careful. Stir in the rosewater and a few drops of pink gel colouring. Pour into the prepared tin. Leave overnight to firm.
4 Sieve a 50:50 mix of cornflour and icing sugar on to a board and turn out the Turkish delight. Cover with more cornflour and icing sugar. Cut into cubes using a sharp knife. Toss in the cornflour and icing sugar mix. Pack in wood or cardboard boxes lined with wax paper, sprinkling generously with the cornflour and icing sugar mix.