Turkish Delight is always a favourite at Christmas, and this versatile recipe can be made in minutes. Try different flavours such as lemon, crème de menthe and orange and vary the colours accordingly.
450g / 1 lb / 2 cups granulated sugar
300ml / ½ pint / 1 ¼ cups water
25g / 1oz / 2 tblsp powdered gelatine
2.5ml / ½ tsp tartaric acid
30ml / 2 tblsp rose water
Pink food colouring
25g / 1oz / 3 tblsp icing sugar, sifted
15ml / 1 tblsp cornflour
Makes 450g / 1 lb
Step One : Wet the insides of 2 x 18cm (7in) shallow square tins with water. Place the sugar and all but 60ml (4 tblsp) of water into a heavy-based saucepan. Heat gently, stirring occasionally, until the sugar has dissolved.
Step Two : Blend the gelatine and remaining water in a small bowl and place over a saucepan of hot water. Stir occasionally until dissolved. Bring the sugar syrup to the boil and boil steadily for about 8 minutes, or until the syrup registers 127oC / 260oF on a sugar thermometer. Stir the tartaric acid into the gelatine, then pour into the boiling syrup and stir until well blended. Remove from the heat.
Step Three : Add the rose water and a few drops of pink food colouring and stir, adding a few more drops, as necessary, to tint the mixture pale pink. Pour the mixture into the prepared tins and allow to set for several hours or overnight.
Step Four : Dust a sheet of greaseproof paper with some of the icing sugar and cornflour. Dip the base of the tins in bot water and invert on to the paper. Cut the Turkish Delight into 2.5cm (1 in) squares, using an oiled knife. Toss the squares in icing sugar to coat evenly.
Recipe taken from The Ultimate Christmas Cookbook