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Turkish Delight

675 gr. (1 1/2 lb) caster sugar
300 ml. (10 fl oz) water
50 gr. (2 oz) glucose syrup
about 2 tablespoons rose water
100 gr. (4 oz) corn flour
2 x 11 gr. Sachets of powdered gelatine
25 gr. (1 oz) icing sugar
a few drops of red coloring (optional)

Line a 20 cm (8 in) square tin or mould at least 2.5 cm (1 in) deep
with Clingfilm. Boil together the caster sugar, water and syrup
with the rose water and food coloring, if using. Once up to the
boil, cook for 8-10 minutes. Add a drop of water to 75 gr. (3 oz)
of the con flour to loosen. Soften the gelatine in water according
to the instructions on the packet. Remove the boiling syrup from
the stove and add the gelatine. Once dissolved, whisk in the corn
flour, cook for 2-3 minutes, then pour into the prepared tin or
mould to about 2.5 cm (1 in) deep. Allow to cool, and then chill
for 2-3 hours until completely set. To finish, mix together the
remaining corn flour with the icing sugar. Turn the mix out of the
mould and with a warm wet knife, cut into cubes and roll through
the icing sugar / corn flour to coat lightly.


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