Turkish Delight, Part 1

8 leaves gelatine
500g sugar
Rosewater
Red food colouring
2 tbsp icing sugar
1 tbsp cornflour

Pour 300ml of water into a pan, add the gelatine and leave for 5 minutes. Place the pan on a low heat until the gelatine melts. Add the sugar and stir until dissolved. Bring to the boil, reduce the heat and simmer for 20 minutes. Remove the pan from the heat and stir in rosewater to taste and a few drops of red food colouring. Wet a dish with cold water and pour in the syrup. Allow to set in a cool place for 24 hours. Sift together the icing sugar and flour, use to dust a chopping board. Gently ease the Turkish delight out and cut into squares. Dust all surfaces with the icing sugar mix, store in a box with greaseproof paper between layers.



This Turkish is a little jelly-like in texture and not solid enough. I've seen other recipes with cornflour added to the syrup which I think will produce a firmer Turkish.