Turkish Delight

Edith, a friend in Rainbow Connection, asked for suggestion as to what to do with her bottle of rose water. I suggested this recipe, and since I have not made Turkish Delight in such a long time (the previous time being Chrismast 4 years ago, and the result wasn't that great), I was keen to try it out myself. I am very pleased with the result this time. It is chewy with the right sweetness, and the rose water gives a real nice fragrance.



Ingredients:
25g gelatine
350 g sugar
1/4 tsp citric acid
1/2 tsp vanilla essence
2 tsp triple-strength rose water
few drops of food colouring (optional)
50 g icing sugar
25 g cornflour

Method:
Place 250 ml water in a large saucepan. Sprinkle the gelatine on the liquid. Set aside for 15 minutes until the gelatine is spongy. Add the sugar and citric acid, place the saucepan over gentle heat, and stir constantly until dissolved. Bring the mixture to the boil and boil for 20 minutes without stirring. Remove from the heat and allow to stand for 10 minutes.

Stir in the vanilla essence, rose water and colouring (if used). Pour into a wetted 15 cm (6 inch) square baking tin. Leave uncovered in a cool place for 24 hours.

Sift the icing sugar and cornfour together on to a sheet of greaseproof paper. Turn the Turkish delight on to the paper and cut into small squares using a sharp knife dipped in the icing sugar mixture. Toss well in the mixture so that all sides are coated. Pack in airtight container lined with waxed paper and dusted with the remaining icing sugar and cornflour.

Makes about 500 g

Here is how rose water looks like