Quince Turkish Delight


Contributed by Jane (I think it's one of Alison Wall's, originally)

4 cups caster sugar (I would weigh this as 928g)
375ml water
1 teaspoon lemon juice
1 cup cornflour (I would weigh this as 132g)
1 teaspoon cream of tartar
1.125 lt water
200g quince paste, diced into 1.5cm squares (approx)
200g icing sugar
80g cornflour
2 tablespoons essence of rosewater (optional)
1 cup toasted nuts (optional)

Place sugar in a pan with 1st quantity of water (375ml) and lemon juice, bring to boil and keep cooking.

In a bowl, mix 1st quantity of cornflour and cream of tartar with 2nd quantity of water. Ensure no lumps.

When boiling syrup reaches 116C, quickly add cornflour mixture and stir well. Reduce heat to lowest temperature.

Cook very gently for 2 hours, stirring constantly so it doesn't stick to bottom of pan. The mix will thicken and become transparent and will
take on an amber hue.

When mix is thick enough to draw a channel across bottom of pan, add quince paste and stir to melt.

At this point, I also stirred in 1 cup of toasted nuts (half blanched almonds, half pistachios) and about 2 tablespoons of essence of
rosewater.

Pour into a 30 x 25 x 3cm lined pan. Cool overnight, but do not refrigerate.

Turn out, remove paper, cut into cubes, roll in combined icing sugar and 2nd quantity of cornflour.

Notes:
  • Quince paste contains pectin which helps it to set.
  • Best to use a pan with wide mouth for evaporation and a heavy base for even heat distribution. (I used a cast iron, flat bottomed wok.)