PREP: 20mins
Turkish Delight
COOK: 20mins
This classic Middle Eastern sweet is delicious on its own or a wonderful
SERVES:12
addition to special occasion cupcakes, cakes or cheesecakes with its
delicate rose flavour.
Ingredients Method
575g caster sugar STEP 1
100g Queen Glucose Syrup Line a square 20cm tin, at least 2.5cm deep with non-stick baking
300ml water paper.
1-2 drops Queen Red Food Colour Gel STEP 2
100g cornflour Combine sugar, Glucose Syrup and water in a saucepan and bring to
25g gelatine boil. Add Red Food Colour Gel. Boil mixture for 10-12 minutes, stirring
constantly.
3tsp Queen Natural Rosewater Essence
25g icing sugar STEP 3
Meanwhile, add a small amount of water to 75g of the cornflour to
make a thick paste. To soften and dissolve the gelatine, combine with
about 3/4 cup of hot water. (Or, follow instructions on gelatine packet)
STEP 4
Why not take a photo and share your version with us.
Tag #queenfinefoods on Instagram or post to our Facebook page.
Visit queen.com.au for recipes, tips, tutorials, products and to upload your own recipe.
Method
Remove syrup from heat and add cornflour paste, whisking to ensure
there are no lumps. Stir in gelatine and add Rosewater Essence. Return
syrup to the boil for a further 2-3 minutes.Pour into the prepared tray
and set aside for 3/4 hours to cool.
STEP 5
Turn the Turkish Delight out of the tin and use a warm, wetted knife to
cut into cubes. Combine the remaining cornflour with the icing sugar.
Roll each cube in the icing sugar mixture to lightly coat and store in an
airtight container for up to 14 days.
Why not take a photo and share your version with us.
Tag #queenfinefoods on Instagram or post to our Facebook page.
Visit queen.com.au for recipes, tips, tutorials, products and to upload your own recipe.
