Turkish Delight

These Turkish sweets are called Rahat Lokoum , which literally means “throat’s ease” in its home country. They were originally known in English as Lumps of Delight. They changed their name around 1877.

285ml water
30g gelatine
455g sugar
¼ teaspoon citric acid
1 tablespoon rosewater
A few drops of pink food colouring
30g icing sugar
30g cornflour

Place water inside a pan and sprinkle in the gelatine.
Add sugar and citric acid and stir over a low heat until the sugar has dissolved completely. Boil over a medium heat for 20 minutes.
Remove from heat and add rosewater and colouring.
Leave to cool for 15 minutes, then pour into a very well oiled, shallow tin.

Allow to set for 24 hours.
Mix icing sugar with cornflour on a clean flat surface, turn out the jelly on to this mixture and cut into cubes with a sharp knife.
Roll the cubes in the sugar mixture until completely coated and leave on a wire rack to dry for a few hours.
Then put into a container and pack with more icing sugar and cornflour in equal quantities.