Rose-Scented Chewy Candy Squares — Rose Turkish Delight
Turkish delicacy, soft chewy rose-scented cornstarch squares dusted in icing sugar and cornflour, served in tiny pieces with coffee.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Line a 12cm square tin with parchment, overhanging all sides, and lightly oil it. Whisk cornflour and cream of tartar with 180ml water until completely smooth with no lumps.
Boil
Combine caster sugar, 180ml water, and lemon juice in a heavy-bottomed saucepan. Bring to a boil over medium-high heat and cook without stirring 10–12 minutes until syrup reaches 115°C (soft ball stage). Keep warm off heat.
Build 1
Place the cornflour pan over medium-low heat and whisk constantly 3–4 minutes until thickened to a thick, opaque, gluey paste. Pour the hot sugar syrup slowly into the cornflour paste in a thin steady stream, whisking constantly until thin and smooth.
Simmer
Reduce heat to low and cook, stirring continuously with a wooden spoon, 40–45 minutes until the mixture turns deep golden-amber, glossy, and thick enough that a spoon drawn through reveals the base for 2 seconds. Stir in rose water and pink food colouring until uniform pale pink.
Build 2
Pour mixture into the prepared tin and smooth the top quickly—it sets fast. Cool at room temperature 4 hours until firm and set. Sift icing sugar and 1 tbsp cornflour onto a board.
Rest and plate
Lift the set delight out using parchment overhang and invert onto the dusting. Cut into 2cm cubes with an oiled knife, tossing each cube in the dusting mixture to coat every side. Rest uncovered 1 hour for a dry surface, then serve 6 cubes per person with coffee.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.