- 2lb caster sugar. (a)
- 1pint water. (a)
- 16 gelatine leaves. (b)
- 1tblspn rosewater. (c)
- Few drops red food colouring (d)
Turkish delight
Ingredients
Method
Gently dissolve (a) together. When dissolved, add (b) and boil, skimming, until it no longer throws up anything tom skim.
Remove from heat, add (c) and (d) to your taste and choice of colour.
Poor into a tray lined with greaseproof paper fitted snugly. Leave to set at room temp.
When set, cut to required size and coat in a mix of cornflour and icing sugar.
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