Turkish Delight Vodka Recipes

TURKISH DELIGHT VODKA

Steps:

• Pour 100ml out of the vodka bottle - you can keep this in the freezer for Christmas cocktails. Mix the rose water and caster sugar together until the sugar dissolves, then pour into the vodka bottle using a funnel.
• Wash any sugar off the Turkish delight, then put it in the bottle. Screw on the lid and leave to stand for up to a month, swirling occasionally until the Turkish delight dissolves. Serve with soda water and ice, or drizzle neat over vanilla ice cream for a boozy treat.

TURKISH DELIGHT

Steps:

• Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
• Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
• Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
• When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

AUTHENTIC TURKISH DELIGHT RECIPE FROM NARNIA

Steps:

• Add the sugar, citric acid, and water into a heavy-bottomed pan and mix until the sugar dissolves.
• Bring the mixture to a boil on high heat, then lower the heat down to a simmer and wait until the syrup reaches 250°F (hard ball stage, See Note 1). Make sure to adjust this temperature for your kitchen's altitude and observe the pan closely-a clipped candy thermometer will give the most reliable results. This should take 15-30 minutes depending on your stove's heat output.
• id="instruction-step-3">3. Meanwhile, prepare the cornstarch mixture by adding cornstarch and water to a jar. Close the lid and shake vigorously until there are no visible lumps of starch. Alternatively, thoroughly mix in a separate bowl.
• id="instruction-step-4">4. Once the syrup reaches 250°F, turn off the heat and gradually add the just-shaken cornstarch mix into the pan, whisking continuously.
• d="instruction-step-5">5. When all the cornstarch is incorporated, turn the heat on to medium-low and continue whisking until gelation. It should only take a few minutes for the mixture to thicken.
• d="instruction-step-6">6. Once it's thickened, put the heat on low to simmer, and make sure to mix it (See Note 2) about every 7-8 minutes to prevent it from sticking to the bottom. Be careful as the thickened mixture may splatter. Continue this process for 1-2 hours.
• instruction-step-7">7. Prepare a mold by spreading a small amount of neutral oil into a container (See Notes 3 & 4).
• instruction-step-8">8. To judge whether the mixture is done cooking, look for a relatively thick-but not gloopy-texture and a medium-dark shade of amber. Around the 1, 1 1/2-hour mark, the mixture is usually very close to being done. This timeframe will depend on a variety of factors such as pan width, changing the ingredient amounts to make more/less lokum, and the stove's heat output. It can go up to 2 hours+, so make sure to judge by texture and color.
• ruction-step-9">9. When the Turkish delight is done cooking, turn off the heat, and add the rosewater and food coloring. Mix, pour into the container, and set aside at room temperature for at least 5 hours-preferably a full day especially if you're somewhere hot and humid.
• ion-step-10">10. The next day, sprinkle cornstarch into the container then cut out a strip from the edge so that you can remove the entire slab. Sprinkle with more cornstarch, then cut into cubes.
• on-step-12">12. To maximize the experience, serve with Turkish coffee and water on the side, which is the most common way people consume it in Turkey. Sandwiching the lokum between plain biscuits like Biscoff (or Petibör in Turkey) is really popular as well. These also make a great gift for Christmas. Enjoy!