Turkish Delight

submitted by dave
from PA, US

rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatine
1 cup (8 fl oz) water, extra
2/3 cup cornflour (cornstarch)
3-4 drops orange or rose flower water
red food colouring
1/2 cup icing (confectioners) sugar

Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin with
aluminum foil, leaving edges overhanging. Brush foil with oil or melted
butter. Remove white pith from rinds. Combine rinds, juices, sugar and
water in large heavy-based pan. Stir over medium heat without boiling
until sugar has completely dissolved. Brush sugar crystals from side of
pan with a wet pastry brush. Bring to boil, reduce heat slightly and boil
without stirring for 5 minutes or boil until a teaspoon of mixture dropped
into cold water forms long threads, or if using a sugar thermometer it
must reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra
water in bowl. Stir over hot water until dissolved. In separate bowl
combine cornflour with remaining water, mix until smooth. Add gelatine
and cornflour mixtures to sugar syrup. Stir over medium heat until mixture
boils and clears. Stir in flower water and a few drops red food colouring.
Strain mixture into tin; refrigerate over night. When set peel off foil
and cut into squares. Roll in icing sugar.

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