Turkish Delight Recipes

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ANY FLAVOR TURKISH DELIGHT



Any Flavor Turkish Delight image

This appealing candy is easy to make at home. Rosewater can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.

Provided by Monkey_Girl

Categories     Free Of...

Time 2h10m

Yield 80-100 serving(s)

Number Of Ingredients 8

4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rose water
1 -10 drop red food coloring (optional)
1 cup confectioners' sugar

Steps:

  • Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
  • In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.
  • In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
  • Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
  • Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
  • Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

Nutrition Facts : Calories 52.3, Sodium 0.5, Carbohydrate 13.3, Sugar 11.5

TURKISH DELIGHT



Turkish delight image

Make your own Turkish delight with our easy recipe. It makes a great gift for Christmas, or just treat yourself to something sweet

Provided by Lulu Grimes

Categories     Treat

Time 1h5m

Number Of Ingredients 7

flavourless oil for the tray
500g granulated sugar
½ tsp cream of tartar
120g cornflour, plus extra for dusting
½ tsp rosewater (or 2 tbsp rose syrup)
pink food colouring, if not using the rose syrup
icing sugar, for dusting

Steps:

  • Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
  • Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
  • Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.

Nutrition Facts : Calories 243 calories, Fat 0.4 grams fat, Carbohydrate 60 grams carbohydrates, Sugar 47 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium

EASY TURKISH DELIGHT



Easy Turkish Delight image

This is a quick and easy way to make wonderful Turkish delight! Please try it out and I hope you enjoy it!

Provided by lizardbeth20

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 1h10m

Yield 35

Number Of Ingredients 9

3 cups water
2 cups white sugar
¼ cup unflavored gelatin
1 ½ cups confectioners' sugar, sifted
⅔ cup corn flour
¼ teaspoon cream of tartar
½ teaspoon rose water
3 drops pink food coloring, or as desired
¾ cup confectioners' sugar, sifted

Steps:

  • Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
  • Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
  • Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
  • Cut Turkish delight into small squares using a wet knife.
  • Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 21.5 g, Protein 0.8 g, Sodium 2.2 mg, Sugar 19.3 g

TURKISH DELIGHT (LOKOOM)



Turkish Delight (Lokoom) image

Make and share this Turkish Delight (Lokoom) recipe from Food.com.

Provided by Cathleen Colbert

Categories     Candy

Time 25m

Yield 1 3/4 pounds

Number Of Ingredients 8

3 envelopes unflavored gelatin
2 cups sugar
1/8 teaspoon salt
1 cup water (add some rose water to make up cup)
1 tablespoon lemons or 1 tablespoon orange juice
1 teaspoon lemons or 1 teaspoon orange rind, grated
food coloring
powdered sugar

Steps:

  • Mix gelatin, sugar and salt in a heavy pot.
  • Add water.
  • Bring to slow boil and simmer without stirring for 10 minutes.
  • Remove from heat and stir in juice and rind.
  • Add a few drops of food coloring.
  • Taste for flavor; may add more juice.
  • Pour into 8 inch square pan which has been rinsed in cold water but not dried.
  • Chill overnight.
  • Cut into squares and roll each in powdered sugar.

NON-EVIL TURKISH DELIGHT



Non-Evil Turkish Delight image

Rosewater-Pistachio Candy

Provided by Liz Gutman

Categories     Candy     Nut     Tree Nut     Pistachio     Edible Gift     Candy Thermometer

Yield Makes about 100 one-inch candies

Number Of Ingredients 23

Special Equipment
Small (9" x 13") rimmed baking sheet
Heatproof spatula or wooden spoon
Candy thermometer
Large cutting board
Cooking spray or vegetable oil
For the sugar syrup
3 cups (575 g) granulated sugar
1/2 cup (175 g) honey
1/2 cup (120 g) water
Pinch of cream of tartar
For the cornstarch mixture
1 cup (150 g) cornstarch
1 cup (130 g) confectioners' sugar
2 1/2 cups (600 g) water
1 teaspoon (3 g) cream of tartar
For the flavoring
2 1/2 teaspoons (12 g) rosewater
2 cups (300 g) shelled roasted unsalted pistachios (if you can only find them raw, check out how to toast them yourself on page 284)
2 or 3 drops red food coloring (optional)
For cutting and dredging
About 1/4 cup confectioners' sugar, for dusting the cutting board
1/2 cup cornstarch sifted together with 1 cup confectioners' sugar

Steps:

  • 1. Generously coat the baking sheet with cooking spray, and set it aside.
  • 2. Make the sugar syrup: Combine the sugar, honey, water, and cream of tartar in a medium-size (4-quart) saucepan, and mix with the heatproof spatula to combine. Bring the mixture to a boil over high heat, and insert the candy thermometer. Reduce the heat to medium-high and cook, without stirring, until the temperature reaches 260°F/127°C (hard ball stage), about 15 minutes.
  • 3. Meanwhile (keeping an eye on the sugar syrup), make the cornstarch mixture: In a large (6-quart) saucepan, whisk together the cornstarch, confectioners' sugar, water, and cream of tartar to combine. Once the sugar syrup reaches 250°F/121°C (firm ball stage), place the cornstarch mixture over medium heat and cook, stirring constantly with the whisk; it will thicken and boil quickly, 2 to 3 minutes. Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside.
  • 4. At this point, the sugar syrup should be close to 260°F/127°C (hard ball stage); when it reaches that temperature, remove it from the heat and carefully pour it into the cornstarch mixture. Stir well with the whisk to combine. Bring everything to a low boil over medium heat. Then reduce the heat to low and cook at a low simmer, stirring frequently with the spatula, until the mixture is thick and gluey and a light golden color, 30 to 45 minutes. Don't turn your back on it! You need to make sure to scrape the bottom of the pan with the spatula every few minutes to prevent scorching and lumps.
  • 5. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring (if using).
  • 6. Wearing oven mitts, immediately pour the candy into the prepared baking sheet. Place a piece of plastic wrap directly on the surface of the candy to prevent it from forming a skin as it cools. Allow it to cool until it has set and is firm and cool to the touch, 6 to 8 hours.
  • 7. Gently peel off the plastic wrap. Dust the cutting board with the confectioners' sugar. Run the tip of a paring knife between the candy and the sheet, and gently turn the candy out onto the prepared board.
  • 8. Place the cornstarch mixture in a medium-size bowl. Generously coat a sharp chef's knife with cooking spray, and use a gentle slicing motion to cut the candy into 1-inch squares. Dredge the pieces in the cornstarch mixture until well coated.
  • Store the Turkish delights, layered with wax paper, in an airtight container at cool room temperature for up to 1 month.

TURKISH DELIGHT



Turkish Delight image

This jellylike sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 4 dozen pieces

Number Of Ingredients 10

3 cups granulated sugar
3 1/4 cups water
Juice of half a lemon
1 cup sifted cornstarch
3/4 teaspoon cream of tartar
1 1/2 tablespoons rose water or orange-flower water
Gel-paste food coloring
1/2 cup sliced blanched almonds (optional)
1/4 cup confectioners' sugar
Vegetable oil, for pan

Steps:

  • Oil an 8-inch-square baking pan, and set aside. Place the sugar, 1 cup water, and lemon juice in a small saucepan, and stir to combine. Place over medium-high heat, and bring to a boil. If there are sugar crystals on the side of the pan, brush down with a pastry brush dipped in water. Clip on a candy thermometer, and heat to 240 degrees. Remove sugar syrup from the heat, and set aside.
  • Combine 3/4 cup cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan, and whisk until smooth and fully combined. Bring the remaining 1 1/2 cups water to a boil in a separate pan; add to cornstarch mixture, whisking constantly. Place over medium heat, and cook, whisking constantly, until the mixture becomes quite thick and just comes to a boil.
  • Pour the sugar syrup into the cornstarch mixture, whisking constantly, and reduce heat to medium. Gently simmer for 1 hour 15 minutes, stirring frequently.
  • Stir in rose water, food coloring, and almonds, if using. Pour into the prepared pan, and let set overnight. Combine the confectioners' sugar with the remaining 1/4 cup cornstarch. Sprinkle some of the mixture in an even layer over a cutting board, and unmold the Turkish delight onto it. Sprinkle the top of the candy with more of the sugar mixture. Using a sharp knife, cut into 1-inch squares. Let sit uncovered overnight. Just before serving, dust with the remaining sugar mixture. Store at room temperature in an airtight container for up to 2 weeks.

TURKISH DELIGHT



Turkish Delight image

This dessert is slightly exotic and is known by many people who have read the book 'The Lion, The Witch, and The Wardrobe'. This would do well for a tea party, a holiday party, or even if you just wanted to surprise someone.

Provided by JessieD

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 3h30m

Yield 12

Number Of Ingredients 11

1 ½ cups water
3 cups granulated sugar
3 tablespoons light corn syrup
½ cup orange juice
3 tablespoons orange zest
3 (.25 ounce) envelopes unflavored gelatin
¾ cup cornstarch
½ cup cold water
1 tablespoon vanilla extract
¾ cup chopped pistachio nuts
confectioners' sugar for dusting

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.

Nutrition Facts : Calories 302 calories, Carbohydrate 66.1 g, Fat 3.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 41.5 mg, Sugar 54.2 g

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Top Asked Questions

Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.
Most recipes for Turkish delight use cream of tartar, many insisting that it’s very important for the recipe. My conclusion, after some investigation, is that the cream of tartar is only being used to acidulate the mixture. The sugar syrup you make at the beginning is also known as invert sugar.
Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Lightly grease a 7x11-inch baking dish. Cut Turkish delight into small squares using a wet knife.
Traditional Turkish delight is made using water, cornflour, lemon juice, sugar, rosewater and a little colouring. It takes quite a long time to make. Does Turkish delight have gelatine?

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