Rosewater Turkish Delight

Rosewater Turkish Delight

Turkish delights are known around the world for being sweet, aromatic and exotically delicious. Did you know, though, that they were also the inspiration for the gummy centre of jelly beans? Our recipe for this iconic treat is just as delicious as those you’d find on the streets of Istanbul. Make sure not to forget a healthy dusting of Redpath® Icing Sugar to finish!

YIELDS

yields 49 candies

PREP TIME

15 minutes

COOK TIME

20-25 minutes

INGREDIENTS

For the candies

  • 2 ⅔ cup (640 ml) cold water, divided
  • 2 tbsp (30 ml) rosewater
  • ½ tsp (2 ml) pure vanilla extract
  • 3 tbsp (25 g) powdered gelatine
  • Fliptop Vase with Granulated Sugar 2 ¾ cup (550 g) Redpath® Granulated Sugar
  • 2 tbsp (30 ml) honey
  • ¼ tsp (1 g) cream of tartar
  • ½ cup (63 g) cornstarch
  • 2 tbsp (30 ml) lemon juice, freshly squeezed
  • 2 or 3 drops pink or red food colouring gel

For the dusting

  • ½ cup (63 g) cornstarch
  • Icing Sugar ¼ cup (30 g) Redpath® Icing Sugar

INSTRUCTIONS

For the candies

  1. Grease and line an 8 x 8 inch (20 x 20 centimetre) square baking pan with parchment paper, leaving about a 2 inch (5 centimetre) overhang. Sprinkle a small amount of the cornstarch mixture into the bottom of the pan and set aside. 


     
  2. In a medium bowl, stir together ½ cup (120 millilitres) cold water, rosewater and vanilla extract. Sprinkle the powdered gelatine over the surface of the water mixture and allow to bloom. Set aside until needed.


     
  3. In a large saucepan, combine Redpath® Granulated Sugar with 1 ⅓ cup (320 millilitres) of water, honey and cream of tartar. Stir and place onto medium-high heat and bring to a boil to dissolve the sugar. Once it begins to boil, place a candy thermometer into the syrup - making sure to ensure that the tip of the thermometer does not not touch the bottom of the pot. Lower heat to medium. Do not stir. Simmer until the syrup comes to 255℉ (125℃); about 15 minutes. Remove pot from heat, as it will continue to rise in temperature as it sits.


     
  4. While the sugar syrup is simmering and coming to temperature, whisk together cornstarch with lemon juice in a small pot. Gradually whisk in the remaining (200 millilitres) water until no lumps remain. While continually whisking, place cornstarch mixture onto medium-low heat and cook until it thickens and boils; about 3 to 5 minutes. It should change from an opaque white liquid to the consistency of petroleum jelly.




     
  5. Pour a small amount of the sugar syrup into the cornstarch mixture; whisk to combine. Gradually add the remaining sugar syrup while whisking constantly. Whisk until fully incorporated and no lumps remain. Lower heat to low and stir with a rubber spatula for about 2 minutes, until everything is heated through and well-combined.


     
  6. Remove from heat, add in the bloomed gelatine mixture and 2 or 3 drops of red or pink food colouring. Stir until gelatine mixture dissolves and the food colouring is evenly distributed throughout.


     
  7. Immediately transfer and spread the mixture evenly into the prepared pan. Allow to cool completely at room temperature; about 3 hours. Loosely cover with plastic wrap, or parchment paper, and place into the fridge to chill overnight.


     
  8. Lift the Turkish delight out of the pan and turn out onto a work surface that has been lightly dusted with the cornstarch mixture. Using a sharp knife, that has been lightly sprayed with oil, cut candies into 1 inch (2.5 centimetre) squares. Place the cornstarch mixture into a flat dish and drop the candies into the mixture. Coat candies completely by shaking the dish back and forth until well coated.






     
  9. Keep Turkish delights in an airtight container, separated with wax or parchment paper, in a cool location.  

For the dusting

In a small bowl, whisk together the cornstarch and the Redpath® Icing Sugar.