From Jo Seagar’s Cook School Recipes book.
• 4 cups sugar
• 4.5 cups boiling water (1.5 for step two and 3 for step four)
• 1 tablespoon citric acid
• 1 cup cornflour, plus 2 tablespoons
• 1 teaspoon cream of tartar
• 1 tablespoon culinary rose water
• 1-2 drops pink food colouring
• 3 tablespoons icing sugar
• Line a 20x20cm square cake tin with tinfoil and spray with baking spray.
• Place sugar, 1.5 cups boiling water and citric acid in a small heavy non-stick saucepan. Stir until sugar dissolves and bring the mixture to the boil.
• Boil gently without stirring, just swirling the saucepan around occasionally until the mixture reaches the “soft-ball stage” (when a spoonful of hot syrup dropped into a bowl of very cold water forms a soft ball which flattens when removed from the water). If you have a candy thermometer this is at 116°C/240°F.
• Whisk the cornflour, cream of tartar and remaining 3 cups of boiling water together in a medium-sized heavy non-stick saucepan. Slowly add the sugar syrup to this mixture, whisking constantly to avoid lumps forming. Gently, while you continue stirring, bring to a simmer and cook for a further 30-40 minutes until it is pale golden in colour and very thick.
• Stir in the rose water and food colouring, then pour into the prepared tin. Cool, then set in the fridge overnight.
• Sift the icing sugar and second measure of cornflour together. Turn the Turkish delight out of the tin and cut into 2cm cubes. Roll in the icing sugar and cornflour.
• Store in an airtight container for up to two weeks, separating layers with sheets of non-stick baking paper.
Be stingy when adding the rose water because too much will make the Turkish delight sickly sweet.
Turkish delight makes an excellent filling for dark chocolate truffles, which is also a great way to salvage a batch that doesn’t set right (or one which is too sweet: the bitterness of the chocolate balances it out) – instructions for making truffles are found here.