Total Time
25mins
Prep 5 mins
Cook 20 mins

From theGutsyGourmet.net. Beautifully colored, scented and flavored candy for a special occasion.

Ingredients Nutrition

Directions

  1. Mix gelatin, sugar and salt in a heavy pot.
  2. Add water.
  3. Bring to slow boil and simmer without stirring for 10 minutes.
  4. Remove from heat and stir in juice and rind.
  5. Add a few drops of food coloring.
  6. Taste for flavor; may add more juice.
  7. Pour into 8 inch square pan which has been rinsed in cold water but not dried.
  8. Chill overnight.
  9. Cut into squares and roll each in powdered sugar.
Most Helpful

I really love the scent and the flavor of this candy. I've never experimented with rose water before, and I ready to use it in several more recipes! The turnout was beautiful and delicious. I added pistachios to the mix in the beginning. That worked well. Thanks for posting this.

Heather V. December 21, 2006

I tried this recipe and was delighted with the result. Although, instead of 3 envelopes of Unflavoured Gelatine, I substituted Gelatine Leaves. It worked a treat. I will make some more and put it in a fancy box as a Christmas present.

Scottish Joyce October 31, 2006

I recently bought a small box of Turkish delight and thought it should be simple to make. This recipe was very simple and very successful. I used 3 Tbs rosewater as part of the water, 6 fresh mint leaves torn into quarters, 1 Tbs lime juice, and the zest of 1 lemon as the flavoring. I was trying to get the flavor of rose-lemon/lime-menthe. I infused the mint in the sugar/gelstin/water mixture as it was simmering. I tried to remove all the mint before chilling. A few small pieces remained, but they actually add to the flavor. I can taste each of the flavors I used. The amount of rosewater to use is really dependent upon the strength you are starting with. This was good if you like the rose, but I would reduce it to 2 Tbs if you want it to be a little more subtle. I didn't find a difference between using an oiled knife or the sharp paring knife, so I gave up on oiling the knife. I would definitely make this again!

Artsy Chef August 06, 2006