Turkish Delight

(1 ratings)
Turkish Delight
Zaakirah
MASTER CHEF

153

1.5M

319
South Africa flag
South Africa
Joined 10 years ago

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8 comments

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INGREDIENTS

  • 85 ml water
  • 200ml water

  • 500g castor sugar

  • 2,5 ml tartaric acid

  • 10ml rose water (+/- depending on how strong your rose water is)
  • Few drops rose pink colouring
  • sifted icing sugar
  • METHOD

    • Sprinkle gelatine over 85ml water. Leave to sponge.
    • pour 200ml water into a pan. Add sugar and stir over low heat until dissolved.  Soften gelatine in micro or over a pan of boiling water. Add gelatine and tartaric acid to sugar syrup. Simmer for 5 minutes.
    • remove from heat and add colouring and rose water. Lightly grease an 18cm sqaure tin and pour mixture in. Leave to set. 
    • Once set cut into cubes with oiled knife and toss in icing sugar

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      Zaakirah
      MASTER CHEF

      153

      1.5M

      319
      South Africa flag
      South Africa
      Joined 10 years ago

      COMMENTS

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