Rose Turkish Delight

6 Ingredients

Number of servings

16

1 cup cornflour
1 cup icing sugar mixture, for dusting
2tablespoons natural rosewater essence
3 drops red food colouring
1/3 cup gelatine powder
1kilograms caster sugar

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Grease a 20cm square tin. In a small bowl, combine cornflour with 150ml water until smooth and set aside.

Step 2 of 5

Place 1 1/2 cups warm water into a small bowl. Sprinkle gelatine over the top. Whisk with a fork to combine and set aside.

Step 3 of 5

Combine sugar with 2 cups water in a medium saucepan over medium heat. Cook for about 8 minutes or until mixture reaches 115°C on a sugar thermometer. Remove from heat and whisk in the cornflour mixture, essence and colouring until combined. Stir in gelatine mixture and return pan to medium heat. Whisk mixture continuously for 5 minutes or until it starts to boil and becomes thick.

Step 4 of 5

Strain mixture through a fine mesh sieve into tin. Stand for 15 minutes, then use a spoon to skim scum from the surface and discard. Allow to sit at room temperature for 3 hours or until completely set.

Step 5 of 5

Liberally dust icing sugar onto a chopping board, then turn out the Turkish delight. Coat all surfaces with icing sugar mixture. Using an oiled knife, cut into 16 squares. Toss in icing sugar to coat. Store in an airtight container.