Makes 36 Items | 60 mins cook
Delicious and chewy chocolate Turkish delights with the sweet scent of rosewater and the crunch of sliced almonds.
Ingredients
Chocolate and rosewater turkish delight bites
1/4 cup(45g) powdered gelatine
1/4 cup(60ml) water
3 cups(660g) caster sugar
2 cups(500ml) water, extra
3/4 cup(110g) cornflour
2 tbsp glucose syrup
2 tbsp rosewater
red food colouring
360 g dark (semi-sweet) chocolate
1/4 cup(20g) flaked almonds
Steps
Chocolate and rosewater turkish delight bites
Grease deep 17cm (6¾-inch) square cake pan.
Sprinkle gelatine over the water in a small heatproof bowl; stand bowl in a small saucepan of simmering water. Stir until gelatine dissolves.
Stir sugar and ¾ cup of the extra water in a medium saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, until temperature of the syrup reaches 116°C/240°F (soft ball stage) on a sugar thermometer. Simmer at 116°C for 5 minutes, without stirring, regulating heat to maintain temperature at 116°C. Remove pan from heat.
Meanwhile, place cornflour in another medium saucepan; gradually stir in the remaining extra water. Bring to the boil, stirring, until the mixture thickens.
Gradually whisk hot sugar syrup, gelatine mixture and glucose into the cornflour mixture; bring to the boil. Reduce heat; simmer, stirring, about 10 minutes or until mixture thickens a little more. Remove pan from heat; whisk in rosewater, tint with colouring.
Strain mixture through a fine sieve into cake pan; skim any scum from surface. Stand 15 minutes; cover surface with lightly greased baking paper, stand 3 hours or overnight to set.
Melt chocolate. Turn turkish delight onto a board; cut into squares with an oiled knife. Using a fork, dip squares into chocolate, drain off excess; place on baking-paper-lined tray, sprinkle tops with nuts. Refrigerate 1 hour or until chocolate sets.
Recipe by Australian Women's Weekly
