turkish delight cocoa bean style!

emily mentioned our nightmares working with hot sugar in her last blog. but these are so worth the effort!

this limerick market recipe was the only one we could find at the time that was made with no animal products (important in aidan's vegan days!). the lack of gelatin means it is a bit softer and stickier than shop bought turkish delight and so works best dipped generously in dark chocolate. shame! it is very delicious - don't be put off by our stress warnings!

you will need a sugar thermometer unless you are a genius. use the chunk tempering method emily described in 'temper, temper'

4 cups caster sugar

4 cups water

1 tsp lemon juice

1 cup cornflour

1 tsp cream of tartar

1 1/2 tbsp rosewater

red food colouring (if you want it pink)

1. combine caster sugar, 1 1/2 cups of water and the lemon juice in a medium pot. stir over a low heat, without boiling, until the sugar dissolves brush the sugar crystals off the side of the pot with a brush dipped in water. simmer, uncovered, until the temperature reaches 116 C on a sugar thermometer ( a teaspoon of the mixture will form a soft ball when dropped into a glass of cold water.) remove from the heat.

2. meanwhile, in a separate pot blend the cornflour and cream of tartar with enough of the remaining water to form a smooth paste. stir in the remaining water and stir constantly over heat until the mixture boils and thickens.

3. gradually pour the hot syrup, in a thin stream, into the cornflour mixture, whisking constantly. simmer gently, uncovered, for about 1 hour or until it is translucent and pale straw coloured; stir occassionally.

4. stir in rosewater and tint with food colouring if you want pink turkish delight.

5. line a square cake tin with greased clingfilm. pour and spread in the tin. stand, uncovered for at least 3 hours.

6. cut jelly into squares with an oiled knife. dust with icing sugar and coat in 2 layers of tempered dark chocolate and store in an airtight container.

serve with strong black coffee or take to the woods and eat after a long, wintry walk.