Turkish twist to travel treats
NOTHING says traditional sweet quite like a Turkish delight.
Both glamorous, with a hint of nostalgic charm these bundles of exotic sweetness will serve as a sugar fix at any time of the day.
A smart alternative to chocolate and cakes, these treats don't melt or need to be frozen.
Simply store in a airtight container and you are good to go.
As always we are cooking in big batches so have your bigger bowls ready.
4 table spoons of lemon juice.
8.5 cups of sugar
2.5 cups of corn starch
2 tea spoons of cream of tartar - for that zing
4 tea spoons of rosewater essence
red food colouring, just a few drops
Extra icing sugar for storage.
1. Grease a large square pan or two and line with greased paper.
Leave a little over each side to be sure you don't leak straight onto the pan.
2. On a hotplate, heat up on low the saucepan with the sugar and four cups of water.
3. Stir this until all is dissolved and then heat up further.
4. Stir in lemon juice.
5. Add cornstarch, gelatin and cream of tartar in a large saucepan.
Whisk in 2/4 cup of water to form a sticky sauce. Gradually whisk in a further three cups as mixture continues to thicken.
6. Pour sugar syrup into cornstarch pan. Keep whisking throughout.
7. Simmer until mix is golden colour and then stir in rosewater and colouring.
8. Pour into pan and leave in fridge overnight or just to cool.
9. Cut up and powder in icing sugar.