“So before making Turkish Delight I had no idea that it was already traditionally vegan!”
The first time I made this recipe I had no intentions of this being a success. But somehow it was. I posted photos of the end result on my instagram and had plent of requests for the recipe, but have only just written it up – sorry!
Turkish Delight for all occasions
So, Turkish Delight, quite obviously is not just for Christmas. If it was I would be completely screwed because it’s up there in my top 5 of all sweet treats, although I have to say after seeing just how much sugar goes into the recipe I have decided to save such indulgence for super special occasions.
This recipe can be used as nibbles at a party, a post dinner party dessert with coffee or as one of my favourites, a gift.
If stored covered in room temperature, they should keep for up to two weeks just ensure you don’t pop them in the fridge or get wet as the icing sugar and cornflour mix will dissipate and clump.
It’s getting hot in here…
The first time I made this Turkish Delight, I have to say I had a very limited amount of kitchen equipment and I definitely did not own a thermometer – this is not a deal breaker so please, don’t let that put you off!
Once the syrup has come to a boil, simmer for around 10-15 minutes until a golden colour. The mixture should then be hot enough.
PREP TIME: 10 mins
COOKING TIME: 40 mins
COST: < £5
- 400 g granulated sugar
- ½ tablespoon of lemon juice
- ½ teaspoon of cream of tartar
- 435 ml water
- 65 g cornflour/cornstarch
- 1 tablespoon of rosewater
- A few drops of red food colouring
- 80 g icing sugar
- 2 tablespoons of cornflour
- Cooking thermometer
- Greaseproof paper
- Place the sugar, lemon juice, and 185ml of the water into a heavy-based pan over a medium heat
- Stirring constantly until the sugar has dissolved, bring to the boil, and brush down the inside of the pan with cold water (this will stop crystals forming).
- Insert the thermometer – ensuring not to let it rest on the bottom of the pan, or you’ll get a false reading.
- Boil the syrup, but keep stirring, until it reaches 115°C
- Remove the pan from the heat. The syrup should be a light gold colour
Making the delight:
- Putting the syrup aside to cool slightly, place the rest of the water (250ml) into another pan over a medium heat, along with the cream of tartar (to stop the sugar crystallising), and the cornflour. Whisk to make sure there are no lumps.
- It’s important that you whisk the mixture constantly, until it boils, and you have a very thick paste. Then turn off the heat
- Slowly pour the syrup into the cornflour paste, a little at a time, making sure to keep whisking to ensure that there are no lumps, and you have a smooth, golden, semi-translucent paste
- Over a medium heat, and stirring all the time, slowly bring the paste to a boil
- One boiled turn the heat down to its lowest setting, and gently simmer for an hour or so, stirring every few minutes to prevent sticking
- The paste will now be a deep golden colour. Turn off the heat – now is the time to mix in the rosewater and food colouring (you only want it pink, so don’t add too much)
- Grease your baking tin and line with greaseproof paper
- Pour the Turkish Delight into the prepared dish, and give it a bit of a shake to ensure the mixture gets right into the corners
- Cover with a piece of greaseproof paper and leave to cool for 5-6 hours, or overnight to cool and set (avoid the fridge)
- You will know when your Turkish Delight is ready as it will feel firm, and slightly tacky
- In a large bowl, sift together the icing sugar and the remaining into a large bowl
- Then sieve some of this over the surface of the Turkish Delight, until it’s all covered.
Sieve more icing sugar/cornflour over a large chopping board or work surface
- Turn out the Turkish Delight onto the powder, and gently peel away the paper and sieve more of the icing sugar mix over the surface
- Using a large oiled knife, cut the Turkish Delight into 36 cubes
- Place each cube of Turkish Delight into the bowl with the rest of the icing sugar mix, and toss them around to ensure they are all well-coated
- Store at room temperature in between sheets of greaseproof paper, and ensure they’re covered
Gosh! I just love this recipe, but how did you find it? Let me know how it turned out or share your pictures!