1 kg sugar
1400 ml water
For the paste:
90 gr corn starch
1 tsp cream of tartar
350 ml water
For the colour and aroma:
2-3 drops of rose oil
natural red food colouring
For dusting:
150 gr icing sugar
50 gr corn starch.
1)Bring sugar and water to boil in a deep pan. Then turn the heat to medium and simmer for 1 hour.
2) Mix corn stach in a bowl with cream tartar and 350 ml water. Take one soup ladel of the simmering syrup and mix with the starch mixture to warm it up.
3) Pour the starch mixture into the pan of simmering syrup and bring the mixture to boil. Then, this time turn the heat to low and cook the mixture for further 1 hour and 10 minutes until it is yellow in colour and glue like in consistancy. Stir it occosionally to prevent it stiking to the bottom of the pan. If you have a candy termometer, insert towards the end and when it reads 113C, Turn the heat off.
4) Add the colour and rose oil, mix well. Grease and line a square dish 23cmx23cm and grease the paper as well. Pour the mixture in to the dish and sprinkle with some corn flour. Set aside to a cool place at least 24 hours to set.
5) Mix cornflour and icing sugar for dusting. Tip Turkish delight on dusted surface and cut into cubes. Roll and coat the cubes in cornflour and icing sugar mixture. Place on a tray and let it dry for 2-3 days without any cover on. Then place them on single layer in a box. That is if you have any left lol!
Above makes 90-100 pieces of Turkish delight.
ENJOY!!!
1400 ml water
For the paste:
90 gr corn starch
1 tsp cream of tartar
350 ml water
For the colour and aroma:
2-3 drops of rose oil
natural red food colouring
For dusting:
150 gr icing sugar
50 gr corn starch.
1)Bring sugar and water to boil in a deep pan. Then turn the heat to medium and simmer for 1 hour.
2) Mix corn stach in a bowl with cream tartar and 350 ml water. Take one soup ladel of the simmering syrup and mix with the starch mixture to warm it up.
3) Pour the starch mixture into the pan of simmering syrup and bring the mixture to boil. Then, this time turn the heat to low and cook the mixture for further 1 hour and 10 minutes until it is yellow in colour and glue like in consistancy. Stir it occosionally to prevent it stiking to the bottom of the pan. If you have a candy termometer, insert towards the end and when it reads 113C, Turn the heat off.
4) Add the colour and rose oil, mix well. Grease and line a square dish 23cmx23cm and grease the paper as well. Pour the mixture in to the dish and sprinkle with some corn flour. Set aside to a cool place at least 24 hours to set.
5) Mix cornflour and icing sugar for dusting. Tip Turkish delight on dusted surface and cut into cubes. Roll and coat the cubes in cornflour and icing sugar mixture. Place on a tray and let it dry for 2-3 days without any cover on. Then place them on single layer in a box. That is if you have any left lol!
Above makes 90-100 pieces of Turkish delight.
ENJOY!!!