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Turkish delight—Makes 20 pieces.
1.Materials
375g caster sugar
juice of 1 lemon
25g gelatine powder
100g cornflour
25g icing sugar
2–3 teaspoons rosewater
pink food-colouring paste
50g shelled unsalted pistachios, roughly chopped
sunflower oil, for brushing the tin
2.procedures
1）Tip the sugar into a medium-sized pan and add the lemon juice and 300ml of water. Stir over a low heat to dissolve the sugar, then bring gently to the boil.
2）Mix the gelatine with 75g of the cornflour and 200ml water and add to the pan. Stir constantly until the gelatine has dissolved, then continue to simmer very gently for 20 minutes until thickened.
3）Mix together the remaining cornflour and the icing sugar. Lightly oil a 20cm square baking tin to a depth of 4–5cm and line it with clingfilm. Lightly dust the clingfilm with some of the cornflour mixture, tipping out the excess.
4）Remove the pan from the heat and set aside to cool. Add the rosewater, food colouring and pistachios and pour the mixture into the tin. Spread level and leave to cool for at least 4 hours or until completely set before cutting into squares and dusting with the rest of the icing sugar and cornflour mixture.
5）Stored in an airtight container, these will keep for about a week.
参考译文：
土耳其软糖——制作20个。
1.原料
375g精制白砂糖
柠檬汁（1个柠檬）
25g明胶
100g玉米淀粉
25g糖霜
2-3汤匙玫瑰水
粉色食品着色浆
50g新鲜去壳的开心果，切块
葵花籽油，用于刷罐子
2.步骤
1）将糖倒入一普通平锅，加柠檬汁和300ml水。低温搅动使糖溶解，然后缓缓加热至沸腾。
2）将明胶与75g玉米淀粉和200ml水混合，加入平锅中。不断搅动至明胶溶解，继续微沸20min至粘稠。
3）将剩下的玉米淀粉（25g）与糖霜混合。取一20cm方形罐，于内壁轻轻的涂上一层油，约4-5cm深度，并附上一层聚乙烯膜。将一些玉米淀粉混合物轻轻的撒在聚乙烯膜上，然后倒出罐内剩余的粉。
4）将平锅从热源取下，放冷。加入玫瑰香水，食品着色浆和开心果，然后将平锅内的混合物倒入罐中。使之水平伸展，至少放冷4h或直至完全凝固，然后切方，撒粉（用剩下的糖霜-玉米淀粉混合物）。
5）将之保存于密封容器内，可放置一周。
