Thursday, July 8, 2010
Turkish delight reminds me of trash and treasure markets with older people selling their homemade wares. I can never resist buying fresh Turkish Delight, filled with rose scents and lemon tang.
I've made this recipe twice now, and it was such a treat. It makes so much, it can last for months. I must admit, it's not too healthy. I certainly get a sugar rush from the delicious little delights. But, it is vegan. Delightful and Karma free.
4 Cups of Raw Caster Sugar
4 Cups of Water
1 teaspoon Lemon Juice
1 Cup Cornflour
1 teaspoon Cream of Tartar
3 Tablespoons of Rosewater
red food colouring
1/2 cup of chopped & toasted almonds (optional- just as sexy without)
In a pan over medium heat, combine the sugar, 1 and a half cups of water and juice, stirring until the sugar dissolves. Don't let it boil, but simmer it uncovered until it's 116*C. Try not to stir it during this time. If you don't have a candy thermometer, you can test the mixture by placing a spoonful in a glass of cold water. If it sticks together instead of separating, you're on the right track. Now, remove it from the heat.
Whilst that is cooking away, in a separate pan, blend the cream of tartar and cornflour into a smooth paste with some of the remaining water. Gradually add the rest of the water, whisking it in so there are no lumps. Whisk it constantly over medium heat until the mixture boils and thickens.
Slowly and carefully, pour the sugar mixture into the cornflour mixture, whilst continually whisking. Simmer this, uncovered for 1 hour, or until it becomes translucent. It will be a dark straw colour. Stir it occasionally during this time.
Now, stir in the rosewater and food colouring, and mix in the almonds if you are using them. Pour the mixture into a greased 19cm square cake pan. Let the pan sit for a minimum of 12 hours. Cut the jelly into squares using an oiled, sharp knife. I like to let it dry out for about a week, as the mixture is very sticky. Then dust some icing sugar on it or dip it in some melted vegan chocolate.