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LOCATION: Recipes >> Middle Eastern >> Turkish Delight 19

Print this Recipe    Turkish Delight 19

Homemade Turkish Delight

4 cups caster sugar
1 teaspoon cream of tartar
2 cups dark grape juice
juice of 1/2 lemon
1 tablespoon rosewater

1 cup cornflour
2 cups dark grape juice

1/4 cup cornflour
3/4 cup icing sugar

Start with two large saucepans: one for the sugar mixture and the
other for the cornflour mixture. For the sugar mixture: put the
caster sugar, cream of tartar, 2 cups of grape juice and lemon
juice into one saucepan.

Put the cornflour into the second saucepan and carefully mix in
1/2 a cup of the grape juice. Stir until the lumps are gone, then
add the other 1 1/2 cups of grape juice. Turn the heat on under
the sugar mixture. Turn on the heat under the cornflour saucepan
and stir until the mixture thickens. This only takes a minute or
two. Remove from the heat. Cook the sugar syrup until a little
sets like toffee on a saucer, then take it off the heat. Gradually
add the hot sugar syrup to the cornflour mixture. Stir over a very
low heat until the mixture is simmering. Leave it to simmer gently
for about an hour. You will need to stir it every now and than; as
it starts to thicken it will need to be stirred much more often,
until finally you are stirring all the time. The mixture will get
thicker and thicker. Keep going till you really think it can't get
any thicker and every time you stir most of it clings in a thick
ball to the spoon. Take off the heat and add the rosewater. Pour
the mixture onto a sheet of non-stick baking paper and leave for
about 3 hours to set. To coat the Turkish Delight, mix the cornflour
and icing sugar together in a bowl. Scoop up spoonfuls of Turkish
Delight and roll them into the cornflour and icing mixture.

Store in a sealed container with a little of the cornflour and
sugar mixture.

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