Turkish Delight

kal25

Hi guys, a couple of questions, what is a heavy saucepan? would a non stick pan do (don't want to ruin my saucepans)? Bambam, how did you know it was at the softball stage? did you have a sugar thermometer? I am interested as a couple of years ago I tried to maked td but to no avail. Me & Fil love td would be gfreat for xmas. Thanks:xmassign:

Bambam

kal25 wrote:

Hi guys, a couple of questions, what is a heavy saucepan? would a non stick pan do (don't want to ruin my saucepans)? Bambam, how did you know it was at the softball stage? did you have a sugar thermometer? I am interested as a couple of years ago I tried to maked td but to no avail. Me & Fil love td would be gfreat for xmas. Thanks:xmassign:

A heavy saucepan is a thick based pan - stops the sugar 'catching' so easily, I think. I have a thermometer that goes to 110C (needs to be 114C) so just boiled it a bit longer. Think I need to get a proper sugar one though as I made some toffee the other night and it failed as it needed to be a higher temp.

The TD was lovely though and its amazing how many people I now know who like TD and have put their orders in for Christmas

jordylass

I'm going to have a go at this tonight, I bought all the stuff ages ago and never got round to it. Did you line a tin to pour it iinto or just straight into a tin to cool?

kal25

hi, guys being really thick now but where would I get a thick based saucepan from? Jordylass I think you have to line the tin first.

Bambam

jordylass wrote:

I'm going to have a go at this tonight, I bought all the stuff ages ago and never got round to it. Did you line a tin to pour it iinto or just straight into a tin to cool?

When I made mine I used an oblong, glass casserole dish to set it in. I just put a little bit of sunflower oil onto a piece of kitchen paper and wiped it around the dish. When it was set just tipped it up and out it plopped. Good luck - sorry so late in replying, been reeeaaallllyy busy. :rolleyes:

Bambam

kal25 wrote:

hi, guys being really thick now but where would I get a thick based saucepan from? Jordylass I think you have to line the tin first.

Kal, so long as your saucepan isn't one of those cheap tinny things and feels quite robust you should be fine. Just keep your eye on it - even if it catches on the bottom just keep stirring the caramel coloured 'threads' through the mix - it doesn't taint the flavour at all - because when you add the colouring they are hardly noticeable and if you cover some in chocolate, even better. Good luck.

moggins

I have a really stupid question but what is corn starch?

Bambam

moggins wrote:

I have a really stupid question but what is corn starch?

Moggins, its just cornflour.

kal25

Hi all the reciepes I've seen say u need rosewater. However, IF I manage to find some it seems really expensive about £5 a bottle. Would I not be able to use strawberry flavouring,as I already have some in my cupboard or do u have to have rosewater?:santa2:

jordylass

Thanks Bambam, i did make it and thought it was just OK, rest of family thought it tasted like perfume, and I couldn't see how to stop it sweating after it was packaged.