1 1/4 cup (1/2 pint) 300 ml hot water
1 oz (25 g) gelatine
1 lb (450 g) granulated sugar
1/4 tsp citric acid
few drops vanilla essence
few drops almond essence
red food colouring
1/3 cup (50 g) icing sugar (confectioners sugar)
3 tbsp (25 g) corn flour (corn starch)
1 oz (25 g) gelatine
1 lb (450 g) granulated sugar
1/4 tsp citric acid
few drops vanilla essence
few drops almond essence
red food colouring
1/3 cup (50 g) icing sugar (confectioners sugar)
3 tbsp (25 g) corn flour (corn starch)
method
1. Pour the water into a heavy based saucepan.
2. Sprinkle in the gelatine, add the sugar and citric acid and heat gently until the sugar has dissolved.
3. Boil for 20 minutes.
4. Remove from the heat and set aside for 10 minutes to cool.
5. Stir in a few drops of vanilla and almond essence.
6. Pour half the mixture into a shallow square tin.
7. Stir a few drops of food colouring into the remaining mixture and then pour this in the tin.
8. Leave to cool for 1 day. Lay out a sheet of greaseproof paper.
9. Mix together the icing sugar and cornflour and sprinkle some on the paper.
10. Turn out the mixture from the tin onto the paper.
11. ut into squares and roll in the remaining icing sugar and cornflour mixture.
12. Wrap the Turkish delight in greaseproof paper before storing in an airtight tin.
2. Sprinkle in the gelatine, add the sugar and citric acid and heat gently until the sugar has dissolved.
3. Boil for 20 minutes.
4. Remove from the heat and set aside for 10 minutes to cool.
5. Stir in a few drops of vanilla and almond essence.
6. Pour half the mixture into a shallow square tin.
7. Stir a few drops of food colouring into the remaining mixture and then pour this in the tin.
8. Leave to cool for 1 day. Lay out a sheet of greaseproof paper.
9. Mix together the icing sugar and cornflour and sprinkle some on the paper.
10. Turn out the mixture from the tin onto the paper.
11. ut into squares and roll in the remaining icing sugar and cornflour mixture.
12. Wrap the Turkish delight in greaseproof paper before storing in an airtight tin.
serving amount
makes 45
rate this recipe
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