545g (625ml) Castor Sugar
125ml Liquid Glucose (available at
100g (170ml) maizena (corn flour)
5ml Moir’s Vanilla Essence
2 drops Moir’s Red
20ml good quality
25g Gelatine Powder
125ml sifted Icing Sugar, for dusting
125ml sifted maizena (corn flour), for dusting
Place the castor sugar, liquid glucose
and 170ml water in a saucepan. Heat
over a gentle heat, stirring until the
castor sugar has dissolved.
Increase the temperature and bring the
mixture to the boil. If crystals for
on the side of the pot, brush them
down with a wet pastry brush.
Boil until the mixture reaches
hardball stage (115ºC on a sugar
thermometer), or test it in a cup of
cold water - a small spoonful of the
mixture should form a firm ball when
dropped into a cup of cold water.
Mix the cornflour with 150ml water to
form a smooth paste.
Remove the saucepan from the heat and
slowly add the cornflour paste to the
sugar mixture, whisking continuously.
Return to the heat and bring to the
boil. Stir over a medium heat to cook
the cornflour for approximately 15
minutes, until the mixture becomes
Remove the saucepan from the heat.
Mix the gelatine powder with 150ml
water, and set aside for a few
Once the gelatine has absorbed the
water, heat it in a bowl over a
saucepan of simmering water or in the
microwave until no visible grains
remain and it is runny. Take care not
to let it boil.
Add the melted gelatine to the sugar
mixture and whisk well.
Stir in the food colouring, rosewater
and vanilla essence.
Line a 20cm square container with
aluminium foil and spray generously
with non-stick spray
Pour the Turkish delight mixture into
Allow to cool, then refrigerate
overnight until firm.
Dust a sharp knife with the dusting
mixture and cut into small cubes. Dust
all sides of the cubes with the icing
sugar and cornflour and then leave out
on a wire cooling rack overnight to
Store in an airtight container, until
ready to eat.
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