Turkish Delight Rocky Road Food

TURKISH DELIGHT ROCKY ROAD

Steps:

• Grease and line a 20 x 30cm slice tin with baking paper.
• Melt both chocolates, separately, over low heat in double boilers.
• Pour ½ of the white chocolate in the base of the prepared pan.
• Sprinkle over the macadamia nuts and half the Turkish delight and marshmallows.
• Pour over the dark chocolate.
• Sprinkle over the coconut and remaining Turkish delight and marshmallows.
• Pour over the remaining white chocolate.
• Refrigerate for 4 hours or until set.
• Turn out and cut into small squares.
• TIP:.
• White chocolate can be difficult to work with.
• To ensure that water doesn't get into it while melting, bring a pot of water to the boil.
• Place a heatproof bowl on top, making sure the bottom of the bowl doesn't touch the water.
• Add the chocolate to the bowl and turn off the heat.
• The chocolate will take longer to melt this way, but it helps avoid the chocolate "seizing.".

DONNA'S TURKISH DELIGHT ROCKY ROAD

Steps:

• Line a 20 x 30 cm slice tin with non-stick baking paper.
• Place chocolate in a large heat proof bowl, place bowl over a saucepan of simmering water for 3-4 minutes or until chocolate is melted and smooth. Remove from heat.
• Add the turkish delight, marshmallows and nuts to the chocolate and stir well, until all ingredients combined.
• Pour mixture into slice tin, smoothing into the corners.
• Allow to set in refridgerator (at least 30 minutes).
• Cut into fingers, bars or chunks while still in the tray with a sharp knife.

TURKISH DELIGHT ROCKY ROAD

Steps:

• Melt the chocolat in a bowl over simmering water.
• Remove from heat and allow to cool slightly.
• add the remaining ingredients and mix well.
• press into a lined slice tin (27cm x 18cm).
• Refridgerate till set.
• cut into squares.

TURKISH DELIGHT

Steps:

• Oil an 8-inch-square baking pan, and set aside. Place the sugar, 1 cup water, and lemon juice in a small saucepan, and stir to combine. Place over medium-high heat, and bring to a boil. If there are sugar crystals on the side of the pan, brush down with a pastry brush dipped in water. Clip on a candy thermometer, and heat to 240 degrees. Remove sugar syrup from the heat, and set aside.
• Combine 3/4 cup cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan, and whisk until smooth and fully combined. Bring the remaining 1 1/2 cups water to a boil in a separate pan; add to cornstarch mixture, whisking constantly. Place over medium heat, and cook, whisking constantly, until the mixture becomes quite thick and just comes to a boil.
• Pour the sugar syrup into the cornstarch mixture, whisking constantly, and reduce heat to medium. Gently simmer for 1 hour 15 minutes, stirring frequently.
• Stir in rose water, food coloring, and almonds, if using. Pour into the prepared pan, and let set overnight. Combine the confectioners' sugar with the remaining 1/4 cup cornstarch. Sprinkle some of the mixture in an even layer over a cutting board, and unmold the Turkish delight onto it. Sprinkle the top of the candy with more of the sugar mixture. Using a sharp knife, cut into 1-inch squares. Let sit uncovered overnight. Just before serving, dust with the remaining sugar mixture. Store at room temperature in an airtight container for up to 2 weeks.

TURKISH DELIGHT

Steps:

• Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
• Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
• Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.