Saffron Turkish Delight
4 cups Castor Sugar
1 cup Cornflour
1 tbsp Lemon Juice
10 strands of Argyle Australian Saffron, crushed
1 tbsp Rosewater Essence
1tsp Cream Of Tartar
1 cup Icing Sugar
1/4 cup Cornflour
In a large saucepan add 1.5 cups of water, castor sugar and lemon juice, and bring to the boil while stirring continuously
Once the mixture comes to the boil, use a thermometer to watch the temperature while still stirring, and bring the mixture up to 110 degrees Celcius
When the mixture reaches 110 degrees Celsius, turn the heat off and set the pan aside.
In another large saucepan, add 2 cups of water, the saffron, the cream of tartar and the cornflour.
Whisk continuously on medium heat to remove any lumps as the mix comes to a boil. Once it resembles a runny glue, take it off the heat.
Now, very slowly begin to pour your previously prepared sugar syrup into the cornflour mixture, while whisking to combine.
Put the mixture back on the heat and bring to a boil. Turn the heat down to a gentle simmer for 1 hour. Stir frequently during this time.
Remove from the heat, and add in the rosewater essence and stir through to combine.
Line a 20x20cm baking tin with baking paper, and lightly oil the baking paper to stop the turkish delight from sticking.
Pour the mixture into the dish, cover, and allow to sit on the bench for 5-6 hours to cool.
Once cooled and set to a jelly, dust the top of the turkish delight with the cornflour and icing sugar dusting mix, and flip it out onto a dusted surface.
Cut the turkish delight into small squares using an oiled knife. Then, with the icing sugar and cornflour mix in a bowl, toss each piece of turkish delight gently in the mixture to coat.
Store your homemade turkish delight in a sealed container with some extra icing sugar dusted over. (Do not store in the fridge)