If you want it to be super soft and squishy like, then you’ll need to add in a cup of sugar. This is more like a traditional Turkish Delight and is therefore super unhealthy! The sugar will need to dissolve before adding the agar agar.
My partner’s favourite sweet thing is the Turkish Delight. I don’t understand the appeal, as rosewater has never been a flavour I enjoy. And Turkish delight, with its gelatin, has always been a bit icky to think about. So in walks agar agar, which is a gelatin substitute use in some Asian cooking. The thing that’s so good about agar, is that it’s meant to be something like 12 times more effective at solidifying liquids, and so has been used by many chefs as a gelatin substitute. It has an unusual taste when a lot is added to a small amount of liquid, so try stick to the directions. Most Asian food delis will have this stuff in little white sachets.
1 ½ cups apple & blackcurrant juice
¼ cup sugar
1 tsp agar agar
2 tsp rosewater
1. Place the juice in a small saucepan and bring the liquid to a boil.
2. Stir in the sugar, and allow the sugar to dissolve.
3. Remove from the heat and allow the liquid to cool for 10 minutes, before adding in the rosewater.
4. Take a small container and cover the insider with a single piece of plastic wrap. Pour the liquid in and refrigerate for 3 hours.
5. Turn out and slice into long rectangles. Here’s the point where you can cover in chocolate. Or not. My partner actually preferred it without the chocolate, as he’s not really a chocolate-person. Sometimes we really have nothing in common!