- 4 cups (880g) sugar
- 1 1/2 cups (375ml) water
- 1 1/4 cups (190g) cornflour
- 1 tsp cream of tartar
- 3 cups (750ml) water
- 2 tsp lemon juice
- 2 tsp Queen Rose Extract
- A few drops Queen Red Food Colour (about 4 drops)
- 1 cup (150g) icing sugar mixture (not pure icing sugar)
Line a 20x20cm square tin or slice / brownie tin with foil and spray / grease with neutral flavoured oil. Set aside. Combine sugar and water in a heavy based saucepan over high heat and bring to a boil. Allow to cook for 10-15 minutes until syrup reaches 115C (soft ball stage).
While the sugar syrup is cooking, place corn flour and cream of tartar in a large saucepan. Add 1 cup of water and whisk into a paste, add remaining water and lemon juice, whisking until completely smooth with no lumps. Place over a high heat and continue whisking until the mixture forms a thick white paste.
Once the sugar syrup reaches the right temperature, slowly and carefully pour the hot syrup into the corn flour paste, a little at a time, making sure there are no lumps.
Turn the heat down to low-medium, and simmer for 45-60 minutes, stirring occasionally, until the mixture has turned a light golden yellow colour and is thick and gluey. Remove from the heat.
Add Rose Extract and a few drops of red food colour, mix to combine. Spread into prepared tray, allow to cool to room temperature and let stand, uncovered, overnight to set.
Turn the Turkish Delight out onto a chopping board duster with icing sugar mixture and cut into 3-4cm squares with an oiled knife. Roll pieces in the remaining icing sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with icing sugar mixture, separating every layer.