These exotic sweets conjure up visions of leisure and luxury. They should be presented on a decorative paper doily on a serving plate.
1 teaspoon butter
12 oz. sugar
8 fl. oz. water
1 teaspoon lemon juice
1 oz. gelatine, dissolved in
4 fl. oz. hot water
1 tablespoon creme de menthe
2 drops of green colouring
2 oz. icing sugar
1 oz. cornflour
Grease a 6- x 8-inch baking tin with the butter and set aside.
Place the sugar, water and lemon juice in a heavy medium-sized saucepan. Place the pan over low heat and stir the mixture with a wooden spoon until the sugar has dissolved.
Increase the heat to moderately high and bring the syrup to the boil. Boil the syrup until the temperature registers 260°F on a sugar thermometer or until a little syrup dropped into cold water forms a hard ball. Remove the pan from the heat and leave it to stand for 10 minutes. Stir in the gelatine mixture, creme de menthc and green colouring and beat well, with a wooden spoon, until the mixture is evenly mixed.
Pour the mixture into the greased baking tin and leave it to set in a cool place for 8 hours or overnight.
Sieve the icing sugar arid cornflour on to a working surface. Turn the turkish delight on to the board and cut it into 1- inch cubes. Toss the cubes in the sugar and cornflour mixture until each cube is thoroughly coated. Serve the turkish delights immediately’ or wrap them in waxed paper and store in an airtight container until they are required.