Strawberry Gum Turkish Delight

Makes: ~40 cubes
Prep: 15 min · Cook: 60 min · Set: 4–6 hrs or overnight

Ingredients

• 4 cups granulated sugar
• 1 ½ cups water (for sugar syrup)
• 1 tbsp lemon juice
• 1 cup cornflour
• 1 tsp cream of tartar
• 2½ cups water (for starch base)
• 1–2 tsp Strawberry Gum Extract (Australian Superfood Co 1:2 50 mL)
• 2 tsp rosewater (optional)
• A few drops red/pink food colouring (optional)
• 1 cup icing sugar + ½ cup cornflour for dusting

Method

1. Prep your tin: Line an 8 × 8″ pan with baking paper, then dust lightly with the icing sugar-cornflour mix.
2. Make sugar syrup: In a saucepan, combine sugar, 1½ cups water, and lemon juice. Heat until sugar dissolves, then simmer until the syrup reaches 115 °C (soft-ball stage). Reduce heat to low to keep warm.
3. Make the starch base: Mix cornflour and cream of tartar with 2½ cups water in another saucepan. Stir over medium heat until thick and smooth, like glue.
4. Combine: Slowly whisk the hot sugar syrup into the starch base. Keep on low heat, stirring often, for 45–60 minutes, until the mixture turns a translucent golden jelly.
5. Flavour it: Remove from heat and stir in 1–2 tsp Strawberry Gum Extract and optional rosewater. Add a few drops of colour if desired.
6. Set the gel: Pour into the prepared tin, smooth the top, and let stand at room temperature 4–6 hours or overnight.
7. Cut & coat: Mix icing sugar and cornflour in a bowl. Dust a knife and cut into cubes. Toss each cube in the sugar mix so they're well coated.