HOMEMADE TURKISH DELIGHT RECIPE

When you go to the candy aisle at your local grocery store, you may see some pink treats; they are probably Turkish delight. Almost all of us purchase and love them, but to buy quality, they might break the bank. Make your own Turkish delight squares from scratch if you have a large event to cater. This classic sweet is often flavored with rosewater and colored bright pink to catch the eye and enchant the taste buds.

HOMEMADE TURKISH DELIGHT TIPS

Unless you routinely bake, you will need to do some buying if you want to make your own Turkish delight. The rosewater is the most typical flavour, although the gel may also have chopped dates, pistachios, hazelnuts, or walnuts. When presented in attractive packaging, these sweets make wonderful presents. They’re aesthetically pleasing to the eye on the dessert table, and there’s always someone who likes them. As a bonus, the following recipe also has a number of helpful tips.

If you like creating your own treats, you can try your hand at producing Turkish delight for upcoming occasions, presents, or even simply to satisfy your sweet tooth. A delectable dessert that seems more difficult than it really is.

Recipe by Irene Muller

Course: Sweets

Cuisine: Global

Difficulty: Easy

Servings: 8 servings

Prep time: 5 minutes

Cooking time: 45 minutes

Total time: 50 minutes

INGREDIENTS

Ingredients for Step 1
375 g castor sugar
juice of 1 lemon, strained without pieces of lemon
300 ml water
Ingredients for Step 2
35 g gelatin powder* (Tip 1)
80 g cornflour (Tip 2) (Mazeina)
200 ml water
Ingredients for Step 3
3 tsp rosewater
red/pink food colouring
1 pinch stabilizer/xanthan gum (Tip 3)
Ingredients for Step 4
40 g cornflour
1⁄4 cup icing Sugar

METHOD

Step 1
Combine the sugar, lemon juice and 300ml of water into a medium pot. Stir over a low heat with a wooden spoon, until the sugar is dissolved then gently bring to the boil.
Step 2
In a small measuring jug, Combine the gelatine with 80g cornflour and 200ml water.
First add spoon by spoon some warm sugar water to the cornflour and gelatine mix, Up to 4 spoon, then slowly add it to the pot stirring while slowly pouring into the sugar mix. Simmer on a low heat for 20 to 25 minutes.
The mix will become thick like wallpaper paste. Remove from the heat and cool down.
Step 3
Add the rosewater, food colouring and stabilizer. You can use pink and a drop of red colouring, When it sets, it’s a lighter colour.
*Pour into the prepared bowl and leave for 6 to 8 hours covered (do not refrigerate)
Step 4
When it’s set, oil knife and cut into blocks, roll the squares in cornflower first, and then cornflower and Icing sugar mix.
Store in a metal tin (it prevents Turkish Delight from sweating

NOTES

*1 The secret is in the Gelatine, one must use a good quality Gelatine, and only powder Gelatine, after many flops I had, the stabilizer is keeping the Turkish Delight not to pull water from the gelatine.
*2 Always mix your cornflower with water to cornflower and Not the cornflower into whichever mix, it will clot up. Always add some of the hot mixes to the Maizena mix first, cornflower
*3 Xanthan Gum is available at any food store/Pharmacy selling at the health products section, it’s affordable.

»HOMEMADE TURKISH DELIGHT RECIPE«

HOMEMADE TURKISH DELIGHT TIPS