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Rose Turkish Delight

(376 ratings)

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Rose Turkish Delight recipe
Rose Turkish Delight recipe
  • Makes: 36-49

  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Delicately flavoured with rosewater, these homemade Turkish Delights look gorgeous and taste wonderful. A great gift. This easy rose Turkish Delight recipe makes 36-49 squares and is the perfect food gift to wrap up in cellophane bags and give to loved ones. It's a classic recipe that you'll want to make time and time again. Don't forget to dust each cube with icing sugar before handing to friends and family. Once you've made your Turkish Delight store in a cool, dry place (but not in the fridge) for up to 1 week. This recipe is not suitable for freezing. Turkish Delight like most recipes to best made and eaten on the same day.

Ingredients

  • 8 leaves gelatine
  • 500g (1lb) granulated sugar
  • Few drops of rosewater
  • Few drops of pink liquid food colouring
  • 2 level tbsp icing sugar
  • 1 level tbsp cornflour
  • 18cm (7in) square sandwich tin

Gift idea: Try packaging the Turkish Delight in a cup and saucer, wrapped in cellophane, so that the recipient still has a present after the sweets have been eaten.

Method

  1. Pour 300ml (½ pint) water into a pan and add the gelatine leaves, breaking them in half, if necessary, so that they fit. Leave the gelatine to bloom for about 5 mins, then place the pan on a low heat and stir gently until the gelatine melts. Add the sugar and stir until it has dissolved. Increase the heat and bring the mixture to the boil, then reduce the heat and simmer it gently for 20 mins.
  2. Remove the pan from the heat and stir in rose water and food colouring, until it's pale pink. Wet the sandwich tin with cold water, then pour in the rose syrup. Leave this in a cool place to set overnight.
  3. Sift the icing sugar and cornflour together onto a plate or board. Ease the set Turkish Delight out of the tin on to the icing-sugar mixture. Use a long knife with a damp blade to cut the jelly into 2.5-3cm (1-1¼in) squares. Coat all cut surfaces in the powder mixture.
  4. Store in a cardboard box, lined with baking parchment, in a single layer, dusted with a little extra icing-sugar mixture. Keep in a cool, dry place (but not in the fridge) for up to 1 week (not suitable for freezing).

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 145(kcal)
  • Fat 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(376 ratings)

Your comments

Harry

Just made this and although the taste is fine the end product is very soft unlike the commercial product. I am wondering if this is due to boiling as the instructions on the Gelatine clearly state not to boil as this will result in a softer set.

Elishe101

Vegan recipes are actually even more offensive to even more people.

Savsam

I have just made this for the first time and it looks amazing. It was so easy to do. I just had a problem turning it out onto a tray or plate. I used a large spatula to get it started but once started it dropped out beautifully. I want to try it again but next time using orange blossom essence and lemon essence.

Kelly b

Coat it with all the corn flour and icing sugar and put in airtight tin then pour in more icing sugar and corn flour mix should keep dry .

Vera

hAVE YOU SOME SUGGESTION AS TO KEEPING IT LONGER THAN A WEEK ?? PLEASE

Moo

I'm a former vegan as I've had to give up grains due to an auto immune disorder ~ I need a recipe without corn flour so gelatine is perfect. I'm thinking I can use potato starch instead of corn flour for the dusting? By the way I'm NOT offended just relieved...... ;)

Viviane Cui

try with coconut crumb

Are you serious?

waa what a wally, makes it offensive to MANY eaters.... what a load of tosh

Jo

I haven't used this recipe but folowed a very similar one (minus the gelatine) and all recipes I have seen involve dusting the turkish delight with cornstarch & icing sugar. I've coated mine and perhaps the turkish delight is too sticky, but the sugar just dissolves after a little while and goes to a sticky mess. I've coated it again but the same has happened. Can this batch be rescued?

beckybecky

Turkish Delight is not made with gelatine. Gelatine is made from the collagen of animals such as cows and horses. Adding a meat product to a sweet makes it offensive to many eaters. For a proper recipe try http://www.gastronomydomine.com/?p=39

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