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Een van my gunsteling lekkernye ooit moet Turkish Delight wees. Dit bring sover goeie herinneringe terug van ouma met haar spesiale rooi boks. Na so bietjie navorsing het ek op hierdie resep afgekom. Gister was die wat die groot dag en ek was verbaas met die opbrengs.
In plaas van die rooswater het ek 1 teelepel Roosgeursel (olie) saam met 2 teelepels Litchigeursel gemeng. Die resultaat is absoluut iets hemels.

  • 4 cups granulated sugar
  • 1 ¼ cups cornstarch
  • 1 teaspoon cream of tartar
  • 4 ¼ cups water
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons rose water
  • 1 cup confectioner’s sugar
  • 1 teaspoon vegetable oil

In a 9-inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and then grease the wax paper as well.
In a saucepan, combine the lemon juice, sugar and 1½ cups of water and set on medium heat. Stir constantly until the sugar dissolves. Allow the mixture to boil. Then reduce the heat to low and allow it to simmer until the mixture reaches 240 degrees F on a candy thermometer. Remove from the heat and set aside.
Combine the cream of tartar, 1 cup of corn-starch and the remaining water in a saucepan over medium heat. Stir until all the lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue-like consistency.
Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce the heat to low, and allow the mixture to simmer for 1 hour, stirring frequently.
Once the mixture has become a golden colour, stir in the rosewater. Pour the mixture into the wax paper lined pan. Spread evenly and allow to cool overnight.
Once it has cooled overnight, sift together the confectioners sugar and the remaining corn-starch.
Turn over the baking pan containing the Turkish delight onto a clean counter or table and cut with an oiled knife into one-inch pieces.
Coat with the confectioners sugar mixture. Serve or store in an airtight.

Resep en foto: Johann Barnard

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