TURKISH DELIGHT RECIPE | BBC GOOD FOOD
Provided by: Lulu Grimes
Total time: 1 hours 5 minutes
Prep time: 5 minutes
Cook time: 1 hours
|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|
- 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.
Calories 243 calories, FatContent 0.4 grams fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 47 grams sugar, ProteinContent 0.1 grams protein, SodiumContent 0.01 milligram of sodium
How to make Turkish Delight?
Directions. 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 8×8-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.
Does Turkish Delight have cream of tartar in it?
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.
How much sugar do you need for Turkish Delight?
Easy Turkish Delight Recipe. This is what you will need to make about 20 pieces. 375g (1 + 3/4 Cups + 2 tbsp) Caster Sugar. Juice of 1 Lemon. 25g (3 tbsp) Gelatine Powder*. 100g (3/4 Cup) Cornflour. 25g (1/4 Cup) Icing Sugar.
How do you make Turkish Delight with orange juice?
Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8×8-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.