Having made some Cupcakes recently with the buttercream icing infused with Rosewater, I've not been able to get the thought of Turkish Delight out of my mind.
I found a great recipe in November's copy of Good Housekeeping Magazine, once I'd got over the 700g of caster sugar (!) it was quite easy to follow and I left it to set overnight, and now I have a tin of delicious pink and sparkly (obviously having so much glitter in the house I had to use it) Turkish Delight.
My next step will be to make some more Cupcakes with a small piece of Turkish Delight sitting on the top. Yum!
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