How To Make Turkish Delight Recipe?

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In this post, we share the recipe for making Turkish delight. We share the secret ingredient that makes this dessert so delicious.

Turkish delight recipe is a classic dessert from Turkey. However, this recipe can be made from scratch. You don’t need a special tool or expensive ingredients.

This dish is the best illustration of how making your own food can help you save money.

Read More: Aunt Jemima Pancake Recipe

Turkish Delight Recipe

Turkish delight recipe is a classic dessert from Turkey. However, this recipe can be made from scratch. You don’t need a special tool or expensive ingredients.

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Prep Time 10

Cook Time 2

Resting time 8

Total Time 10 10

Course Dessert

Cuisine Turkish

Servings 32

Calories 38 kcal

Equipment

Large pan
Foil

Nonstick cooking spray
Medium saucepan
Pastry brush

Candy thermometer
Cups
Larger saucepan

Ingredients

4 cups of granulated sugar
4 and a half cups of water, split
2-tablespoons of fresh lemon juice

1 1/4 cup of cornstarch
1 teaspoon of cream of tartar
1 and a half teaspoons of rose water

2 drops of red food coloring (if desired)
1 mug of powdered sugar

Instructions

Get all the stuff together. Line a 9-by-9-inch pan with foil and spray it with nonstick cooking spray. It is reserved for later use.

Put the sugar, 1 1/2 cups of water, and lemon juice in a medium saucepan and heat until the sugar is dissolved. Turn the heat to high and stir in the sugar until it dissolves.
Use a wet pastry brush to wipe down the sides of the pan to stop sugar crystals from forming. Then, put a candy thermometer in the pan to keep track of the temperature.
Keep the sugar mixture boiling until the thermometer registers 240 degrees Fahrenheit without stirring. Depending on the circumstances, this could take 45 minutes to an hour. At 225 degrees Fahrenheit, the sugar syrup is ready, so you can start assembling the candy.

Put the additional 3 cups of water into a second, slightly larger saucepan. Incorporate the cream of tartar and cornstarch, constantly whisking to eliminate any lumps.
Stirring or whisking constantly, bring the saucepan's contents to a boil over medium heat. The mixture will become a paste as it thickens.
Remove the sugar syrup from the heat once the temperature reaches 240 degrees Fahrenheit. Without wasting any time, swiftly add it to the cornstarch mixture and blend by whisking. Slowly incorporating it with a whisk will prevent lumps.

Turn the heat down to low and simmer the candy, stirring every 8 to 10 minutes, for about an hour, or until it has thickened into a gluey light golden color.
Remove the dish from the heat and stir in the rosewater and coloring while it is still warm
Don't cover the pan; let the candy set in the fridge overnight.

The next day, use the foil handles to lift the candy out of the pan. Spread powdered sugar over a smooth, nonporous surface and invert the candy onto it. Sprinkle more sugar on top after carefully removing the foil covering. Using a chef's knife that has been well-oiled and sharpened, cut the Turkish delight into tiny squares. Coat the square in powdered sugar on all sides to stop it from sticking.