This ginny Turkish delight makes for the perfect sweet treat!
Dec 8, 2020
Tagged:
Gin Baking
Turkish delight, with its luxurious texture and fragrant aromas, has to be one of our all-time favourite sweeties here at Craft Gin Club HQ, so we were so excited to include this fabulous ginny Turkish delight as part of our festive treats from Carol’s Gin Kitchen in our December 2020 edition of GINNED! Magazine.
The recipe works perfect with Cotswolds Dry Gin The Cloudy Christmas Gin, our exclusive December 2020 Gin of the Month, but it can also work really well with any quality craft gin of your choosing.
Makes 25-30 pieces
85g cornflour
50g icing sugar
470ml water
400g granulated sugar
2tsp lemon juice
2tsp Cotswold Dry Gin The Cloudy Christmas Gin
½ tsp cream of tartar
1tsp orange blossom water
2 tsp finely grated lemon zest
Natural yellow, orange, green or red food colouring (optional)
1) Line an 18cm square baking tin with cling film.
2) Mix together the icing sugar with 25g of the cornflour, sift and set aside.
3) Put 200ml water, the granulated sugar, lemon juice and zest into a pan. Heat gently until the sugar has dissolved then bring to 120C using a sugar thermometer.
3) Put the remaining water, cornflour and cream of tartar into another pan, mix well until smooth then bring slowly to a boil, stirring all the time until thick and smooth.
4) Slowly add the sugar syrup to the cornflour mixture, whisking until thoroughly combined. Now simmer over a very gentle heat, stirring all the time, for 30-35 minutes until a pale gold colour and nice and thick. Add the gin, orange blossom water and food colouring if using, stir until combined and cook gently a further 5 minutes, stirring all the time.
5) Spoon into the prepared tin, smooth over the surface, cover with cling film and leave at room temperature overnight.
6) Next day remover the cling film and dust the surface with the cornflour and icing sugar mix. Cut into squares and roll in more icing sugar/cornflour mix.
7) Leave to dry overnight then pack in cellophane bags or small boxes, adding an extra dusting of icing sugar/cornflour.
