Although the origin of this sweetmeat is Turkish, it has been made for so many generations in Britain that it deserves to be included among our classics.
250 ml Water (8 fl oz)
25 Gram Gelatine (1 oz)
400 Gram Sugar (14 oz)
1/4 Teaspoon Citric acid
1/2 Teaspoon Vanilla essence
2 Teaspoon Triple-strength rose water
few drops Pink food colouring, optional
50 Gram Icing sugar (2 oz)
25 Gram Cornflour (1 oz)
Makes about 500g (18 oz)
Place the water in a large saucepan and sprinkle the gelatine on to the liquid. Set aside until the gelatine is spongy. Add the sugar and citric acid, place the pan over a 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 cornflour together on to a sheet of greaseproof paper. Turn the Turkish delight on to the paper and cut into squares using a sharp knife dipped in the icing sugar mixture. Toss well in the mixture, so that all the sides are coated. Pack in airtight containers lined with waxed paper and dusted with the remaining icing sugar and cornflour.