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This recipe is classed as intermediate

Rating 3.26 / 5 (61 votes)

Prep time:
20 min
Cook time:
1 hr 20 min
Serves:
Makes about 3 dozen pieces

Pretty in pink and gently perfumed with rose water, Liz Franklin's turkish delight makes a sensational sweet treat for a special gift

Method

1. Dust a baking tray measuring 20x25cm with cornflour. Pour half of the water into a heavy based saucepan and add the sugars and lemon juice. Heat until the sugar has dissolved and then bring to the boil.

2. Reduce the heat and simmer until the mixture reaches 115C on a sugar thermometer (soft ball stage). Remove from the heat.

3. In a separate saucepan, mix the cornflour and cream of tartar together with the remaining water until the mixture is smooth. Cook over a medium heat until the mixture thickens.

4. Gradually pour the hot sugar syrup into the cornflour paste, stirring continuously. Return the mixture to the heat and simmer for about one hour, until the mixture is pale and feels stringy when a little of the cold mixture is pulled between the fingers. Stir in the rose water and grenadine.

5. Pour the mixture into the prepared baking tin and leave to set overnight.

6. Cut into squares. Mix the cornflour and icing sugar together and toss the Turkish delight in it. Store in an airtight container, between layers of greaseproof paper.

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Latest Comment

 

ye it is 118C or 235F for soft ball

JoB62164 JoB62164  Posted 03 Nov 2011 7:09 PM
 

So we do less stirring while doing this recipe? is that right?

RebeccaS17852 RebeccaS17852  Posted 22 Dec 2010 1:18 PM
 

First of all the soft ball stage is 235 to 240 degrees on a candy thermometer, or when droped a bit into cold water forms a ball when rolled between the fingertips. Reducing the temp on element to low, and long slow cooking without stiring will get it to that stage without burning.

andreaC47730 andreaC47730  Posted 19 Aug 2010 2:19 AM
 

I tried this and got to 115 degrees but couldn't get it to softball at that temp, didn't want to take the temp too high so gave up at 118 degrees and turned it off. Continued with recipe, smelt just like real turkish delight when added the rose water. Unfortunately not really set firmly enough, it's still sticky rather than stringy and doesn't taste of rosewater. Any suggestions, I've seen so many diff variations on the temperature, anyone got the correct one. I would love for this to turn out right! This is second attempt after trying James Martin's recipe and burning it because website set wrong temp! Thanks

PNB1 PNB1 Posted 05 Aug 2008 5:23 PM