* CHRISTMAS/ Easter COOKING: ' Top TURKISH Delight CONFECTIONERY ' (recipe) !

Number of sweets: 48

Cooking Utensils: 2 greased, 6" (inch) or 15cm. square cake tins

Ingredients:

1-1/2 oz. (ounces) or 3 tablespoons gelatine
1/2 pint (250-300ml.) hot (pre-boiled) water
1lb. (2 cups) sugar
1/2 teaspoon citric acid
1/2 teaspoon vanilla or rose water
1/2 teaspoon almond essence
pink colouring

Coating:

1 oz. (25g.) cornflour
1 oz. (25g.) icing sugar

Method:

1. WEIGH and measure ingredients.

2. PLACE sugar, water and gelatine in saucepan and stir until dissolved. ADD citric acid.

3. BRING to the boil and boil gently for 20 minutes. NOTE: Do not stir while boiling.

4. REMOVE from heat and cool 10 minutes.

5. DIVIDE the mixture in half, colour one half pale pink and flavour with vanilla.

6. FLAVOUR the other half with almond.

7. POUR each into a prepared tin.

8. ALLOW to stand 24 hours.

9. CUT into squares and roll (turn from side to side) in coating mixture.


Splendid !