Turkish delight

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 115° 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.

Comments                        add a comment

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

Ingredients

500ml water
450g caster sugar
100g icing sugar
1 tbsp lemon juice
150g cornflour
1 tsp cream of tartar
1 tbsp rose water
1 tbsp grenadine

To finish

2 tbsp cornflour
5 tbsp icing sugar

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