39min 4 ppl
Turkish Delight
90 minutes
4 people
Hardover 60 min or 12+ steps
90 min · 8 steps
Hard: over 60 min or 12+ steps
280 kcalper person
Protein 1g
Carbs 68g
Fats 1g
About this dish
A cornflour paste cooked low and slow with a hot sugar syrup is what gives Turkish delight its dense, jelly-like chew, and there is no shortcut for the long, patient simmer that gets it there. Rosewater goes in right at the end, and once the block has set firm it is cut into cubes and rolled in icing sugar so the pieces never stick together.
Allergy Info
None
Diet Info
Vegan
Ingredients
Dried Goods
- Caster sugar400 g
- Waterdivided500 ml
- Cornflour120 g
- Icing sugarfor dusting50 g
Spices & Seasonings
- Cream of tartar1 tsp
Oils & Condiments
- Lemon juice1 tbsp
- Rosewater2 tbsp
Utensils
- Saucepan
- Large saucepan
- Sugar thermometer
- Chopping board
- Sharp knife
- Baking tray
Method
1
Combine the caster sugar, 150 millilitres of the water and the lemon juice in a saucepan and bring to the boil, stirring until the sugar dissolves, then simmer without stirring until it reaches 115 degrees Celsius on a sugar thermometer.
Approx. 12 minutes
2
In a separate large saucepan, whisk the cornflour and cream of tartar with the remaining water until completely smooth.
Approx. 5 minutes
3
Place the cornflour mixture over medium heat and cook, whisking constantly, until it thickens into a thick, glossy paste.
Approx. 8 minutes
4
Pour the hot sugar syrup into the cornflour paste in a steady stream, whisking to combine.
Approx. 3 minutes
5
Reduce the heat to low and cook the combined mixture, stirring frequently to prevent catching, until it turns a deep golden colour and is thick enough to hold its shape when dropped from the spoon, about 45 minutes.
Approx. 45 minutes
6
Remove from the heat and stir in the rosewater.
Approx. 2 minutes
7
Pour the mixture into a lined 20 by 20cm tin, spreading it level, and leave to set at room temperature for at least 6 hours, or overnight, until firm enough to cut.
Approx. 5 minutes
8
Turn the set block out onto a board dusted with icing sugar, cut into cubes with an oiled knife, and toss each piece in more icing sugar to coat.
Approx. 10 minutes
