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Elderflower Turkish Delight




Source of Recipe


Featherstick


List of Ingredients




20 Elderflower sprays
700g granulated sugar
1 heaped tsp cream of tartar
130g cornflour + a little extra
30g icing sugar


Recipe



Strip the elderflower blossoms using a fork and tie them into a piece of muslin (or similar) to form a bag.
Put the granulated sugar, lemon juice and 300ml of water in a heavy based pan, heat gently to dissolve the sugar, then leave to cool.
Line a shallow baking tray with baking parchment and dust with the extra cornflour.
In a bowl mix the 130g of cornflour, cream of tartar and remaining water until smooth, then add to the lemon sugar syrup.
Suspend the muslin bag in the pan and put back on a low heat stirring continuously (in a figure of eight) giving the bag a squeeze with the back of the spoon from time to time.
After 10/15 mins remove the bag - continuing to stir the now thickening mixture.
The mixture will become extremely gloopy. Test for readiness by dropping a little of the mixture onto a cold plate - you're looking for it to set firm. This can take quite a while and is tough on the arms.
Pour onto the prepared lined shallow baking tin and leave to cool for an hour before placing in the fridge.
Cut into squares with a sharp knife and roll in icing sugar.