My Turkish Delight 'How To' Youtube video.
I usually make Eldeflower Cordial Turkish Delight in the late spring/ early summer but as I had recently made some Nettle Syrup I fancied a change. It's easy and here's how you do it.
Measure out 350 ml of your nettle syrup (you can go to 400 ml but the set will be a bit squishier) and in a seperate bowl start a 25g packet of gelatine sheets soaking in a small amount of cold water and wait five or so minutes until the gelatine sheets turn to a floppy mass.
Gently squeeze the gelatine to remove any excess cold water and add to a saucepan, followed by the syrup. If you make Turkish delight with just a flavouring you'll need to add sugar but as the syrup is sugar heavy already it has plenty.
Place on a low light and warm gently for a few minutes until it's an opaque blended liquid. Whilst waiting lightly grease a piece of parchment paper with with a neutral tasting oil-vegetable in this case and line a suitable container. You'll have a little scum on the top of the mixture which will need skimming off with a spoon or small sieve.
Carefully pour the mixture into the greased/ lined bowl. It will need leaving for a fair few hours and preferably overnight to set. Before you start cutting the block into small pieces have a smell close up to take in the surprising peachy smell of the now incarcerated nettle concoction. I'd suggest keeping the trimmings from around the edges and consuming them yourself.
Place some cornflour and icing sugar in a ratio of about 3:1 into a bowl to coat the cubes with. Make sure they are coated and repeat if necessary if any look to have areas that are missed.
I took a batch into work and when I went to clear up at the end of the day there was just one small cube left. If you want to try without making cordial then a shop purchased one will work instead of nettle.
Suggested Further Reading:-
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