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 by James Martin
Turkish delight is easy as pie to make, and much tastier than shop-bought to
Makes 25
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 Ingredients
450g sugar
150ml water
4 leaves of gelatine
4 drops of rose water
200g icing sugar
50g corn flour
Method
1. Pour the water then the sugar into a pan and, on a medium heat, boil with a sugar thermometer until the temperature reaches 105°C.
2. While the syrup is boiling, put the gelatine leaves into a bowl of cold water and allow them to soften (before mixing with the icing sugar and corn flour).
3. When the syrup has reached 105°C,
remove the pan from the stove, and take out the thermometer.
4. Add the soaked and drained gelatine leaves and rose water, and stir until the gelatine is completely dissolved.
5. Line a square cake tin (17cm) with greaseproof paper, dust with some of the icing sugar and corn flour, then pour in the boiled sugar mixture.
6. Put the tin in the fridge and leave it for at least two hours until well set.
7. Dust a clean tray with the remaining icing sugar and corn flour mixture and turn the Turkish delight out of the tin onto the tray.
8. Cut into cubes and toss until all sides of the cubes are covered in the icing sugar, and then place into an air-tight container.
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