(16 pieces)

Portion size: 1 piece

  • 20 g (30 ml) gelatine
  • 50 ml water
  • 200 g (250 ml) sugar
  • 120 g (150 ml) fructose
  • 35 g (75 ml) corn flour
  • 1 ml citric acid
  • 200 ml water
  • 10 ml rose water
  • Pink food colouring
  • 30 g (60 ml) corn flour
  • 30 g (60 ml) icing sugar

Soak gelatin in water and keep to one side. Spray a heat resistant plastic bowl of about 12 x 12 x 5 cm with nonstick spray. (A biggish sandwich lunch box works well.) Combine sugar, fructose, corn flour, citric acid and water in a pot until smooth. Heat over low heat until sugar is dissolved. Bring to the boil and cook for 5 to 7 minutes until thickened and cooked through. Melt gelatin over boiling water or in the microwave (20 seconds at maximum temperature) and add it, with the rose water and a few drops of food colouring, to the mixture. Pour into prepared plastic bowl. Let cool a little, then refrigerate until set. Cut the set confection into 4 x 4 squares. Use a knife with a thin, sharp blade. Regularly dip the blade in hot water and dry before cutting again. Sift together corn flour and icing sugar. Roll Turkish delight in mixture. Shake off excess and keep in the fridge in an airtight container between sheets of wax paper.