This is my take on the traditional Turkish Delight – a magical favourite. Instead of a rose hint, I’ve flavoured mine with orange blossom water – giving the whole treat a chewy, moreish taste that’s bursting with orange goodness!
- 1kg castor sugar
- 125ml lemon juice
- 125ml water
- orange food colour
- 125g cornflour
- 110ml orange blossom water
- 50g gelatine leaves, softened in cold water
- freezer film
- spray oil
- snow sugar
- Prepare a baking dish (approximately 23 x 30cm base measurement) by greasing it with spray oil, lining with a sheet of freezer film and spraying that with spray oil also. Mix thoroughly the sugar, lemon juice and water in a large saucepan. Place on a high heat on the stove, brushing down the sides with a pastry brush and water to prevent crystalisation. Add enough food colour to turn it orange, keeping in mind that the colour will lightened a lot after all the other ingredients get added.
- Mix the cornflour and orange blossom water together in a medium bowl and set aside. Soften gelatine leaves in cold water and set aside.
- Bring the sugar mixture to a temperature of 121 degrees (you can measure this with a sugar thermometer). Once at temperature, take off heat, add cornflour mixture, squeeze out the water of the softened gelatine and whisk through mixture. Strain into a stainless steel bowl or jug and pour into prepared baking tray taking extra care as the mixture at this stage is still extremely hot. Set over night in fridge.
- Sprinkle a chopping board well with sifted snow sugar. Turn the delight onto the chopping board and peel back the freezer film. Sprinkle the top well with sifted snow sugar as well and cut into even squares around 3 x 3cm in size. Store in containers with extra snow sugar and refrigerate until ready to serve.
Make a day ahead to allow for setting time