(This post has been updated from the original April 2012 version to provide a better experience for you)
Ever wanted an easy Turkish Delight recipe? Well now you’ve found one! Complete with top tips and troubleshooting, this comprehensive recipe will have you mastering this delightful (pun intended) confectionery in no time. Not only is Turkish delight a wonderful treat, it also makes a beautiful homemade gift! Looking for even more homemade gift inspiration? Check out my super easy homemade chocolates recipe.
Last week it was my Dad’s birthday and I wanted to make a little surprise for him. He absolutely LOVES Turkish delight so I thought I would have a go at making it.
Turns out, it’s actually really simple to make! I ran into a hiccup or two (normal when you make something for the first time) but all that means is that I made the mistakes so you don’t have to. You’re welcome!
If you’re running into some bumps too, you can see my troubleshooting tips towards the end of the post.
This is what you will need to make about 20 pieces.
* see end of this post for possible changes to this.
Firstly, put the sugar, lemon juice & 300ml of water into a medium sized pan. Stir over a low heat until the sugar is dissolved then gently bring to the boil.
In a bowl or jug, mix the gelatine with 75g cornflour & 200ml water. Add it to the pan stirring all the time until the gelatine is dissolved. Then Simmer for approx 20 minutes until it resembles something like really thick but smooth wallpaper paste.
Remove from the heat & allow to cool. Then add the rosewater and food colouring. You can use pink if you have it. I used a couple of drops of red instead which still came out a light pink. (It seems to lighten in colour slightly once set.)
Lightly oil a square silicone pan. Mix together the remaining cornflour & icing sugar and lightly dust the tray. Tap out any excess.
Pour the cooled Turkish Delight mix into the silicone pan and leave to set for at least 4 hours.
When completely set, remove the Turkish delight from the tin and cut into cubes. Roll the pieces in what’s left of the cornflour & icing sugar mixture.
Store the Turkish Delight in an airtight container and consume within 1 week.
Unfortunately I found that after about an hour, the Turkish delight was expunging water and turning the powder into a sticky icing. I thought I would try rolling them in more powder but it still resulted in exactly the same thing. Not knowing what went wrong, I scoured the internet for a while to find out. I came across a web page called Seasoned Advice which had the answer to my specific problem.
Apparently, it was happening because of either the lack of strength in the gelatine or the presence of too little gelatine. Supposedly you can fix it by melting the mixture back down and adding a pinch of xanthan gum (a stabiliser.)
Sadly I did not get a chance to try this though as by the time I had found out why this was happening, I was out of time.
So if you attempt this recipe, maybe try using a stronger gelatine or using slightly more of it. If not, make sure to have xanthan gum to hand in case what happened to me, happens to you.
I hope you enjoyed the post my lovelies, until next time! Miss KitchenMason x
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This easy Turkish delight recipe will have you enjoying rose tinted treats quicker than you can say, where did they all go?!
Add 300ml water, the sugar & lemon juice to a pan set over a low heat. Stir to dissolve the sugar then increase the heat and bring up to the boil.
Mix 200ml of water, the gelatine and 75g cornflour together in a small bowl or jug then add to the saucepan. Stir continuously until the gelatine is dissolved.
Simmer for around 20 minutes until it becomes a very thick, almost wallpaper paste like consistency.
Take off the heat and cool. (Around 20-30 mins) Then mix in the rosewater and food colouring.
Mix together the remaining cornflour and icing sugar in a bowl. Then oil the silicone pan and dust it with the flour mixture. Tap out the excess.
Pour in the Turkish delight and allow to set for 4 hours.
When set, remove it from the pan and slice into 20 pieces. Coat each piece in the remaining flour mixture before storing in an airtight container. Consume within 1 week.
* see end of the post for possible changes to this.