I should by all rights call these jelly hearts as they taste closer to jelly than they do Turkish delight. That might have something to do with the fact that I placed the gelatine in too small a container and quite a bit of it spilled all over the microwave. Or it could have been that I microwaved the gelatine on high! I rescued what I could but some of it had to get wiped up and not used. I dusted them with cornflour and they felt like the Turkish delights I buy from the market. What I can say is that these will stay fresh and mine are being saved in the fridge for a day when I need something sweet. I had to make hearts as I love my mould, and of course I used purple food colouring to match my blog
This recipe is not my own, but it was cut out of a magazine long before I ever considered blogging and so I cannot attribute the source. It is easy to make, and if these sweet treats are something you like to indulge in then do give them a try.
My dad and I share a love of Turkish delight and he has been buying them from a Turkish lady living in Johannesburg. I found some at the market a month ago in a flavour I have never seen before, and I hope that he will find delight in the gift.
do you have a favourite flavour of Turkish delight?
- 280mls water
- 45mls gelatine powder
- 100g caster sugar - I used fructose
- 2.5mls cream of tartar
- 10mls rose water
- a few drops of food colouring
- Pour 80mls of the water into a medium size bowl
- Pour the gelatine into the water and leave to dissolve
- Pour the remaining water into a heavy bottomed sauce pan
- Add the sugar and stir over a low heat until the sugar has dissolved
- Soften the gelatine in the microwave for 1 minute on a medium heat
- Add the gelatine and the cream of tartar to the sugar syrup and simmer for 5 minutes
- Remove from the heat and stir in the rose water and food colouring
- Pour the mixture into a greased tin and leave to set
- When set, cut into desired shape
Click on the links for conversions and notes.
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