Turkish delight

• 400g granulated sugar
• 70g cornflour, plus extra for dusting
• 1 teaspoon cream of tartar
• 300ml water
• 2 tablespoons rose water
• 1-2 drops of red food colouring (optional)
• Icing sugar, for dusting

1. Mix the cornflour, cream of tartar, and 200ml water in a non-stick saucepan until smooth.
2. Add the sugar and gently dissolve over low heat, stirring constantly.
3. Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Then, reduce to a simmer without stirring for about 15 minutes or until the mixture reaches the soft-ball stage (115°C on a sugar thermometer).
4. Remove from the heat, and stir in the rose water and optional food colouring.
5. Pour the mixture into a shallow, cornflour-dusted tray and leave to set at room temperature for at least 4 hours, or overnight.
6. Once set, dust a surface with icing sugar, turn out the Turkish Delight, and cut it into cubes. Dust all sides of the cubes with more icing sugar to prevent sticking.

Storage: Turkish Delight can be kept in an airtight container, layered with parchment paper and dusted with icing sugar, for up to 2 weeks.

• Calories: 80 kcal
• Carbohydrates: 20 g
• Sugar: 15 g
• Sodium: 5 mg
• Protein: 0 g
• Fat: 0 g

1. Preparation Time: 10 minutes
2. Cooking Time: 1 hour
3. Setting Time: At least 4 hours or overnight