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Chocolate Turkish Delights

450g white sugar
700ml water
200ml rose water
1/4-teaspoon tartaric acid
200g icing sugar sifted
75g cornstarch
2 tablespoons lemon juice
50g honey
Pink colouring
100g milk chocolate

Put the sugar together with 150ml water into a strong saucepan and stir over a low heat till all the sugar is dissolved. Bring to boil and boil steadily until the softball stage (116c) then add the tartaric acid. Mix the icing sugar, cornstarch, rose water and rest of the water together and pour into a second saucepan. Bring this second mixture to the boil, stirring all the while. Boil till the mixture thickens. Add the first mixture to the second mixture and then add the lemon juice. Boil steadily for 25-30 minutes, stirring frequently, until the mixture is straw coloured and clear. Add the honey and blend in well. Add a tiny amount of pink colouring and mix through well. Pour the mixture into a lightly oiled 25cm square tin and leave to set. Cut the set candy into squares and dip in melted chocolate.






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