Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe:
- 330 ml liquid (apple juice, from freshly cold-pressed apples, strong flavor)
- A small amount of ascorbic acid, to prevent apple juice from browning
- 330 grams of sugar
- 25g powdered gelatin
- icing sugar
- Boil sugar and liquid until at 115 degrees celsius
- Take off the heat
- Add gelatin, soaked in a bit of the liquid
- Let set in a cold environment
- Cut into pieces
- Dust with icing
It has set fine, it's pretty beautiful and hasn't bled yet (making icing soggy) but perhaps in a while.
The problem is that it is UTTERLY tasteless. Before cooking the sugar solution, it tasted great, and had a beautiful green color. After cooking, it was almost tasteless and almost completely clear.
Why did the juice lose the flavor, and what can I do to prevent it? It happened before adding gelatin.
A bonus question: It took a while to reach 115 degrees, about half an hour. It seems that cooking to 115 was mostly a matter of reducing the solution so that the boiling point increased. Does the extended boiling have any other beneficial effects, or can I simply increase the sugar amount from the start and bring it to a boil?