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According to Wikipedia, Turkish Delight in the Middle East takes on a variety of forms including “premium varieties made almost solely of chopped dates, pistachios and hazelnuts or walnuts”. Now that I would love to try. The variety I know and love is the soft, jelly-like confectionery flavoured with rosewater but also can be flavoured with mint, cinnamon, mastic or lemon. It is often packaged and eaten in small cubes dusted with icing sugar but I also love it coated in milk chocolate. Not traditional but so delicious!
I have tried many different recipes trying to perfect the homemade turkish delight! On storing, some sweat and result in a gooey mess. Others stay dry but taste of cornflour. I found this Turkish Delight recipe perfect even in our humid climate. It does use gelatine which is not traditional but the taste and texture is sublime!
What I liked about this recipe was the precise temperatures that each mixture should reach rather than stating times for cooking because as we all know confectionery is a temperamental science! To coat the turkish delight I added equal quantities of cornflour (corn starch) to the icing sugar. This absorbs any moisture that seeps out of the turkish delight.
I will make this again soon because I have a request to coat  the Turkish Delight in milk chocolate!

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