TURKISH DELIGHT

                              

Ingredients

• 620g granulated sugar
• 155g cornflour (125g+30g)
• 1 teaspoon cream of tartar
• 1060 ml water split in to 4 equal parts (4x 265ml)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons of chosen Steenbergs essence (Orange, Rose, Peppermint, Vanilla, Almond or Lemon)
• 2/3 drops of food colouring (yellow for lemon, pink for rose, orange for orange etc)
• 50g Pistachio nuts (optional)
• 200g Icing sugar
• Vegetable oil (for greasing)

Direction

• Line a deep baking tray with greaseproof paper
• In a saucepan, combine lemon juice, sugar and 2x 265 ml water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a sugar thermometer. Remove from heat and set aside.
• Combine cream of tartar, 125g cornflour and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.
• Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.
• Once the mixture has become a golden color, stir in your chosen Steenbergs essence, food colouring and optional Pistachio nuts. Pour mixture into lined baking tray. Spread evenly and allow to cool overnight.
• Once it has cooled overnight, sift together icing sugar and remaining 30g cornstarch together.
• Turn out Turkish delight onto table and cut with oiled knife into cubes.
• Dust cubes with icing sugar and cornflour mixture.

• Serve or store in airtight container in layers separated with wax or parchment paper.