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home > recipes > dessert > turkish delight
from PA, US rind of 1 medium lemon rind of 1 medium orange 1/4 cup (2 fl oz) orange juice 2 tablespoons lemon juice 3 cups caster sugar (superfine) 1/2 cup (4 oz) water 2 tablespoons gelatine 1 cup (8 fl oz) water, extra 2/3 cup cornflour (cornstarch) 3-4 drops orange or rose flower water red food colouring 1/2 cup icing (confectioners) sugar Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin with aluminum foil, leaving edges overhanging. Brush foil with oil or melted butter. Remove white pith from rinds. Combine rinds, juices, sugar and water in large heavy-based pan. Stir over medium heat without boiling until sugar has completely dissolved. Brush sugar crystals from side of pan with a wet pastry brush. Bring to boil, reduce heat slightly and boil without stirring for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms long threads, or if using a sugar thermometer it must reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra water in bowl. Stir over hot water until dissolved. In separate bowl combine cornflour with remaining water, mix until smooth. Add gelatine and cornflour mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.

Turkish Delight


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(posted November 24, 2003)

from PA, US

rind of 1 medium
lemon
rind of 1 medium
orange
1/4 cup (2 fl oz)
orange juice
2 tablespoons
lemon juice
3 cups caster
sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatine
1 cup (8 fl oz) water, extra
2/3 cup cornflour (
cornstarch)
3-4 drops
orange or rose flower water
red food colouring
1/2 cup
icing (confectioners) sugar

Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin with aluminum foil, leaving edges overhanging. Brush foil with oil or melted butter. Remove white pith from rinds.

Combine rinds, juices, sugar and water in large heavy-based pan. Stir over medium heat without boiling until sugar has completely dissolved. Brush sugar crystals from side of pan with a wet pastry brush. Bring to boil, reduce heat slightly and boil without stirring for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms long threads, or if using a sugar thermometer it must reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra water in bowl. Stir over hot water until dissolved. In separate bowl combine cornflour with remaining water, mix until smooth.

Add gelatine and cornflour mixtures to
sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.


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