Turkish Delight is a sweet which is particularly popular in the Near and Middle East. Serve with freshly percolated coffee after dinner.
1 teaspoon butter
1 lb. sugar
10 fl. 02. m cups water
1 teaspoon lemon juice
1 oz. gelatine, dissolved in
4 fl. oz. hot water
½ teaspoon vanilla essence
A sweet which is always popular, Turkish Delight makes an ideal gift, if wrapped in greaseproof or waxed paper and placed in a pretty box.
1 teaspoon rose water
3 drops red food colouring
2 oz. icing.sugar
1 oz. cornflour
Grease a 6- x 6-inch baking tin with the butter and set aside.
Place the sugar, water and lemon juice in a medium-sized heavy-based 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 250°F (121 °C) on a sugar thermometer or until a little of the syrup dropped into a bowl of cold water forms a hard ball. Remove the pan from the heat and leave the mixture to stand for 10 minutes. Stir in the dissolved gelatine and vanilla essence and beat well with a wooden spoon until the mixture is thoroughly combined.
Pour half of the mixture into the greased baking tin. Stir the rose water and red food colouring into the remaining mixture and beat well. Pour the remaining mixture into the tin and set aside in a cool place for 8 hours or overnight.
Sift the icing sugar and cornflour on to a plate. Turn the Turkish delight on to a board and cut it into 1-inch cubes.
Toss the cubes in the sugar and cornflour mixture to coat them thoroughly, shaking off any excess. Transfer the Turkish delight to a serving dish and serve immediately, or wrap in greaseproof or waxed paper and store in an airtight tin until required.