This is the recipe that my Mum gave me, dated 15th May 1994. (And here it is, 15th May 2016, transcribing it electronically. 22 years to the day.) I don't remember where exactly it came from originally.
-
In small saucepan:
- 2 cups white sugar
- ½ cup water
- Dissolve over low heat
- Boil, simmer for about 20 minutes until 240°F or 115°C
- Remove from heat, add:
- ¼ teaspoon tartaric acid
-
In large saucepan:
- ¾ cup cornflour
- 1¾ cup icing sugar
- Sift together
- ½ cup cold water
- Stir until smooth
- 2 cups boiling water
- Stir in till thick [the mixture, not the cook]
- Add syrup gradually
- Boil 30 mins exactly
-
Flavouring and colour:
- 4 drops rosewater plus a couple of drops of red; or
- 2 drops oil of peppermint and 1 tablespoon creme de menthe
- [[ can't find the lemon juice option anywhere ]]
- Stir in. Pour into greased tin; leave overnight to set.
-
Coating:
- 1 cup cornflour, give or take. Can be cheap cornflour.
- 1 cup icing sugar, give or take.
- Cut the Turkish Delight into squares.
- Roll in dry powder to completely coat.
-
Serve, with or without a discussion on the perils of case insensitive text.
- ^^ This note was not in the original recipe. :)
The recipe ends with this note: «Pictured and fully explained in expanding file under "Vegetables"!!» This explanation is from "The Australian Women's Weekly", 30th March 1997 issue, where it's back to back with "New ways with frozen vegetables".