A Craft in the Life: Turkish Delight

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 🙂

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Turkish Delight

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

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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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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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!

A Craft in the Life…

A Craft in the Life: Peanut Butter Cups

While out shopping this week I came across a recipe book that caught my eye straight away: Sweet Things! Since I made my first batch of fudge I have been really interested in having a go at making some more sweet things, in particular marshmallows, chocolate truffles and candy canes. After flicking through and making lots of notes on recipes I really want to try out, I decided to start by making some Peanut Butter Cups 🙂

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Peanut Butter Cups

You will need:

2oz/50g White Chocolate

3½oz/100g Crunchy Peanut Butter

1 tsp Vanilla Extract/Flavouring

10½oz/300g Milk Chocolate

0.8oz/25g Finely chopped salted peanuts

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Let’s get started!

  • Begin by lining a 12 mini muffin tray (Or regular if you don’t have one – just be aware that you may need to use a little more chocolate as the cases will have a wider area to spread out).
  • Melt the white chocolate carefully in the microwave, or in a bowl over gently simmering water – ensuring that the bowl doesn’t touch the water.

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  • Add in the crunchy peanut butter and vanilla, stirring until combined and then setting aside.

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  • Melt the milk chocolate, similarly to the white, until silky and smooth.
  • Remove from the heat and allow to cool slightly.
  • Spoon 1-2 tsp of the melted milk chocolate into each mini muffin case, allowing it to spread evenly across the base of the case.
  • Using a teaspoon, pick up 1 flattened spoon full of the peanut butter and white chocolate mixture.
  • Carefully place a flattened disc onto the chocolate base in each case.

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  • Ensure the peanut butter/white chocolate disc is flat before spooning 1-2 tsp of milk chocolate over the top to cover.

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  • Gently tap the tray to spread the chocolate evenly and top with finely chopped salted peanuts before chilling until completely set.
  • You are all done! 🙂

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really enjoyed making these peanut butter cups! The recipe was much simpler than I imagined it would be, only taking around 30 minutes before chilling to set. The mixture of milk chocolate and peanut butter has always been a favourite of mine and these definitely didn’t disappoint! You can use a mixture of dark and milk chocolate to coat the peanut butter centre, however I decided to use all milk as I prefer it to dark. One thing to be careful of is the thickness of chocolate on top and bottom of the peanut butter, make sure to keep it as thin as possible.

I didn’t have any loose peanuts so I left the sprinkling of chopped peanuts off the top – which still tasted really nice! However I think the saltiness of the peanuts would add a good contrast to the very sweet mixture of chocolate and peanut butter. If you have never made anything sweet inspired before, I would definitely recommend trying out this recipe as it is really easy, simple and most importantly delicious 🙂

IMG_4852I am very excited to try out some more recipes from my new book!

A Craft in the Life…