Turkish Delight

30 servings Prep: 30 mins, Cooking: 40 mins
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By Food24 November 03 2009
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Ingredients (8)

545.00 g castor sugar
125.00 ml liquid glucose
100.00 g cornflour
0.00 0 lemon — large, grated zest
0.00 0 Food colouring
20.00 g Sheridans gelatine — powder
125.00 ml icing sugar — sifted
125.00 ml cornflour — sifted
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Method:

Place the castor sugar, liquid
glucose and 170ml water in a
saucepan.
Heat over a gentle heat, stirring until the castor sugar has dissolved. Then increase the temperature and bring the mixture to
the boil. If crystals form on the side
of the pot, brush them down with a
wet pastry brush. Boil until the mixture
reaches hardball stage (115ºC on a
sugar thermometer), or test it in a cup
of cold water ? a small spoonful of the
mixture should form a firm ball when
dropped into a cup of cold water.
Mix the cornflour with 150ml water
to form a smooth paste. Remove the
saucepan from the heat and slowly
add the cornflour paste to the sugar
mixture, whisking continuously. Return
to the heat and bring to the boil.
Stir over a medium heat to cook the
cornflour until the mixture becomes
less cloudy.
Remove the saucepan from the heat
and stir in the grated lemon or orange
zest and the food colouring. Mix the
gelatine powder with 150ml water,
and set aside for a few minutes. Once
the gelatine has absorbed the water,
heat it in a bowl over a saucepan of
simmering water or in the microwave
until no visible grains remain and it
is runny. Take care not to let it boil.
Add the melted gelatine to the sugar
mixture and whisk well.
Line a 20cm square container with
aluminium foil and spray generously
with non-stick spray. Pour the Turkish
delight mixture into the container.
Allow to cool, then refrigerate
overnight until firm. Mix the sifted icing
sugar and cornflour and use it to cover
a clean surface. Turn the set Turkish
delight out onto the sifted mixture.
Dust a sharp knife with the mixture
and cut into small cubes. Dust all sides
of the cubes with the icing sugar and
cornflour and then leave out on a wire
cooling rack overnight to dry. Store in
an airtight container until ready to eat.



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