Turkish delight







Cook Time

35-40 Min


For the wontons

  • 450g/1lb granulated sugar
  • 1⁄4 teaspoon tartaric acid
  • 200g/7oz icing sugar, sifted
  • 75g/3oz cornflour
  • 50g/2oz clear honey
  • a few drops of rose water
  • red food colouring

To coat

  • 175g/6oz icing sugar
  • 1 1⁄2 teaspoons bicarbonate of soda
  • 3⁄4 teaspoon citric acid
  • Put the granulated sugar in a saucepan with 300ml/10 fl oz water. Heat gently, stirring continuously, until the sugar has dissolved.
  • Bring to the boil, add the tartaric acid and remove from the heat.
  • Put the icing sugar and cornflour in a saucepan, and gradually blend in 600ml/1pt water. Bring to the boil, stirring well until thick and syrupy.
  • Reduce the heat and gradually beat in the sugar syrup. Bring to the boil, and boil steadily for 30 minutes until very pale golden and transparent.
  • Beat in the honey and rose water, add a little colouring (add only a drop of two at a time, so that the Turkish delight is a delicate rose colour) and pour into an oiled 18cm/7in square tin. Leave to set.
  • Sift together the coating ingredients, cut the Turkish delight into squares and toss in the coating.
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