Turkish delight

Ingredients

• 2 tsp good quality rose water
• 3 drops pink food colouring
• 60 g (½ cup) icing sugar
• 60 g (½ cup) cornstarch

Sugar syrup

• 1 kg caster sugar

Starch paste

• 150 g cornstarch
• 2 tsp cream of tartar

Chilling/freezing time: 4 hours

Instructions

1. Grease a 20 cm square baking tin with vegetable oil and line the base and sides with baking paper.
2. For the sugar syrup, combine the sugar and 200 ml water in a saucepan and bring to a simmer, stirring to dissolve the sugar. When the syrup reaches 112˚C, turn off the heat and set aside.
3. For the starch paste, place the cornstarch, cream of tartar and 750 ml (3 cups) water in a separate saucepan and mix well to remove any lumps. Place over medium heat and stir continuously with a spatula until the mixture forms a paste. Stir the sugar syrup in a little at a time until all combined. Place the saucepan over very low heat and cook, stirring regularly for about 40 minutes or until the mixture is golden and glossy.
4. Remove from the heat and stir in the rosewater and food colouring. Pour the mixture into the lined tin and stand for at least 4 hours to cool and set (preferably overnight).
5. Sift together the icing sugar and cornstarch. Cut the Turkish delight into bite-sized squares and toss in the mixture to coat well.

Photography by Adam Liaw.

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