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Turkish Delights create mouthwatering sweets Isabella partlow '22

Turkish delights are a baking delacy due to their sweet flavor, and unique ingredients. Although the process takes some time it is well worth the result of these satisfying and flavorful sweets.

The ingredients you'll need for the delights are: granulated sugar, cream of tartar, cornflour, rosewater or rose syrup and icing sugar.
Put two and a half cups of granulated sugar with one half teaspoon of cream of tartar in a pan at low heat.
Then add two and a half cups of water and stir until the sugar melts.
At this point turn up the heat for about 12 minute until the mixture reaches a syrup consistency. If you have access to a sugar thermometer the temperature should be around 240 fahrenheit.
Stir half a cup of cornflour into the syrup a little over half a cup of water. Then, continue to stir this into the sugar syrup.
Continue to whisk at a steady tempo until a smooth, squelchy and soft mixture forms. Then take out a spatula and stir over a medium heat in the pan.
When the mixture comes to a kneadable consistency and has large bubbles popping from it, try to drop some in cold water and form a ball. If it is easy to shape you are ready to move on.
After about an hour of watchfulness and stirring it is time to add the half teaspoon rose water. This can also be substituted for two tablespoons rose syrup. After you've stirred in the rose water it is time to add some red food coloring.
Lay parchment paper in your pan, and then pour the mixture into a pan . After you've done this, sprinkle some powdered sugar on top.
With a sharp knife, cut small squares. After you've separated the squares sprinkle some more powdered sugar and some corn flour on top of the squares. Now you are ready to let the squares set, you can either leave them out to cool or speed up the process by putting them in the fridge for 10 to15 minutes.
After your turkish delights have set and cooled, they are ready to be enjoyed with friends and loved ones.

All photos taken by Isabella Partlow '22