Turkish Delight is definitely one of all time favourite sweets! The deliciously soft, blush pink rosy squares coated in powdery icing sugar and cornflour, always reminds me of family holidays abroad and Christmases at home. I have wanted to make my own for a very long time, and after being inspired by the latest episode of Sweets Made Simple I decided to give it ago 🙂
You will need:
Sunflower Oil for Greasing
3 oz /90g Cornflour (Plus 2 Tbsps for coating)
2 Tbsps Icing Sugar
1lb 6 oz /750g Caster Sugar
1 Tsp Cream of Tartar
1 Tbsp Lemon Juice
1 Tsp Rose Water
Pink Gel Food Colouring
Let’s get started!
- Grease a 17cm x 17cm tin with sunflower oil and line with cling film (Make sure to also lightly grease the top of the clingfilm too).
- Mix together 2 tbsps of cornflour and icing sugar in a small bowl. Sift a few tbsps over the greased clingfilm to coat and return the excess to the bowl.
- Combine the caster sugar, lemon juice and half the cream of tartar in a medium sized heavy based saucepan and add 350ml water.
- Over a medium heat, dissolve the sugar then bring to the boil. Insert a sugar thermometer into the sugar syrup, and heat gently until it reads 125ºC/257ºF.
- Remove from the heat and keep warm.
- In another medium sized heavy based saucepan, combine the cornflour, remaining cream of tartar and 400ml water.
- Whisk together until smooth then bring to the boil until the mixture thickens rapidly turning into a thick, white paste.
- Simmer for 15 seconds then carefully pour one quarter of the hot syrup into the pan while whisking constantly.
- Add the remaining hot syrup in three batches, whisking continuously to prevent it sticking on the bottom of the pan and to ensure the mixture is smooth and lump free.
- Bring back to the boil and cook gently over a low heat for around 30 minutes, stirring continuously, until thick and glossy.
- Take the pan off the heat, pour into a large mixing bowl before adding a dash of pink food colouring and the rose water.
- Beat until smooth then pour into the prepared tin, ensuring it is spread level.
- Allow to cool completely, before covering with clingfilm and chilling overnight in the fridge.
- Tip the saved cornflour/icing sugar mixture onto a large baking tray, then turn out the set Turkish delight and carefully remove the clingfilm off the bottom.
- Using a lightly greased knife cut into squares, dusting each piece in cornflour/icing sugar mix as you go.
- You are all done 🙂
I decided to only make pastel pink rose flavoured Turkish Delight, as this was my first attempt! Although it did take a while I was surprised at how relatively easy it was to make. The most difficult parts were simultaneously pouring the hot syrup and whisking, and then continuously stirring for 30 minutes. However, it is completely worth it for the soft, smooth jelly texture of the final sweet.
As well as flavouring the Turkish Delight lemon instead of rose, you can also add pistachios/almonds for an interesting combination of smooth/sweet and crunchy/savoury. The final dusted pieces can be kept for up to 10 days between grease proof paper in an air tight container. You can leave the pieces plain or you could coat each piece partly or completely in melted chocolate. If you are as much of a lover of Turkish Delight as I am, definitely try out this recipe!
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