Turkish Delight Rocky Road Recipes

Steps:

• Melt the chocolat in a bowl over simmering water.
• Remove from heat and allow to cool slightly.
• add the remaining ingredients and mix well.
• press into a lined slice tin (27cm x 18cm).
• Refridgerate till set.
• cut into squares.

Steps:

• Grease and line a 20 x 30cm slice tin with baking paper.
• Melt both chocolates, separately, over low heat in double boilers.
• Pour ½ of the white chocolate in the base of the prepared pan.
• Sprinkle over the macadamia nuts and half the Turkish delight and marshmallows.
• Pour over the dark chocolate.
• Sprinkle over the coconut and remaining Turkish delight and marshmallows.
• Pour over the remaining white chocolate.
• Refrigerate for 4 hours or until set.
• Turn out and cut into small squares.
• TIP:.
• White chocolate can be difficult to work with.
• To ensure that water doesn't get into it while melting, bring a pot of water to the boil.
• Place a heatproof bowl on top, making sure the bottom of the bowl doesn't touch the water.
• Add the chocolate to the bowl and turn off the heat.
• The chocolate will take longer to melt this way, but it helps avoid the chocolate "seizing.".

Steps:

• Line a 20 x 30 cm slice tin with non-stick baking paper.
• Place chocolate in a large heat proof bowl, place bowl over a saucepan of simmering water for 3-4 minutes or until chocolate is melted and smooth. Remove from heat.
• Add the turkish delight, marshmallows and nuts to the chocolate and stir well, until all ingredients combined.
• Pour mixture into slice tin, smoothing into the corners.
• Allow to set in refridgerator (at least 30 minutes).
• Cut into fingers, bars or chunks while still in the tray with a sharp knife.

Steps:

• Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
• Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
• Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
• When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

Steps:

• Oil an 8-inch-square baking pan, and set aside. Place the sugar, 1 cup water, and lemon juice in a small saucepan, and stir to combine. Place over medium-high heat, and bring to a boil. If there are sugar crystals on the side of the pan, brush down with a pastry brush dipped in water. Clip on a candy thermometer, and heat to 240 degrees. Remove sugar syrup from the heat, and set aside.
• Combine 3/4 cup cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan, and whisk until smooth and fully combined. Bring the remaining 1 1/2 cups water to a boil in a separate pan; add to cornstarch mixture, whisking constantly. Place over medium heat, and cook, whisking constantly, until the mixture becomes quite thick and just comes to a boil.
• Pour the sugar syrup into the cornstarch mixture, whisking constantly, and reduce heat to medium. Gently simmer for 1 hour 15 minutes, stirring frequently.
• Stir in rose water, food coloring, and almonds, if using. Pour into the prepared pan, and let set overnight. Combine the confectioners' sugar with the remaining 1/4 cup cornstarch. Sprinkle some of the mixture in an even layer over a cutting board, and unmold the Turkish delight onto it. Sprinkle the top of the candy with more of the sugar mixture. Using a sharp knife, cut into 1-inch squares. Let sit uncovered overnight. Just before serving, dust with the remaining sugar mixture. Store at room temperature in an airtight container for up to 2 weeks.