Soft, rose-scented homemade Turkish delight with a delicate cornflour and icing sugar coating. Allow 6–8 hours to set.Ingredients for homemade Turkish delight. AI visuals by PubgentIQ.
Lightly grease or line a small square dish. Combine caster sugar, strained lemon juice and 300 ml water in a medium saucepan. Stir over low heat until dissolved, then bring gently to a boil.
In a jug, whisk powdered gelatine, 80 g cornflour and 200 ml cold water until smooth. Temper this mixture by adding up to four spoonfuls of the warm sugar syrup, one at a time, stirring constantly.
Slowly pour the tempered gelatine and cornflour mixture into the saucepan, stirring continuously. Simmer over low heat for 20–25 minutes, stirring frequently, until very thick and paste-like. Remove from the heat and let cool slightly.
Stir in rosewater, a few drops of food colouring and the pinch of xanthan gum, if using. Pour into the prepared dish, cover and leave at room temperature for 6–8 hours, or until fully set. Do not refrigerate.
Combine 40 g cornflour with the icing sugar. Lightly oil a knife, cut the set Turkish delight into squares, and coat each square first in cornflour and then in the cornflour–icing sugar mixture. Store in a dry, airtight metal tin.
Notes
Use good-quality powdered gelatine. Mix cornflour with cold water first to prevent lumps, and temper with warm syrup before adding it to the pot. Xanthan gum is optional and may help texture; do not use too much. Store dry in a covered metal tin. Contains gelatine and is not vegetarian.
