Turkish Delights one of those treats that as a child I could not stand. Now, however, a small square of soft squidgy Turkish Delight does bring great joy. It really isn’t too difficult to make the main ingredients are sugar and cornflour and patience. This is not a quick make, it is going to take a a few hours to get to the magical eating stage. I promise you it is worth it though. Not only does this make a fantastic gift but you can go wild with flavourings and colours.
I first came across Turkish Delight as a child when I read “The Lion, The With and The Wardrobe” by C.S. Lewis. I imagine this is the first introduction many get when Edmund is offered some by the White Witch. It is so wonderfully described and Edmund is willing to give up his family for it so it must taste magical. I did not find it magical when I tried it as a child. In fact it reminded me of soap – a huge disappointment and also made me disapprove of Edmund further. Now however a square or two is simply delicious.
Turkish Delight sits in the same category as Risotto in my brain. Now hear me out, I know they are worlds apart. However both are recipes that require a bit of baby-sitting. They are recipes that I can use to destress and just think about stirring getting to the right texture or temperature. There is about 20 minutes of continuous stirring for Turkish Delight followed by an hour of simmering with stirring every 10 minutes. So not something you shove in the oven and forget about but that for me is the joy. Yes your arm may ache afterwards but it’s worth it.
The magic of making Turkish Delight, or any sugar based sweet is that you see the transformation as it happens. You watch the mixture turning from liquid to a thick paste to a gel. Mixing in the flavourings and colours is the part when it truly comes alive. I like to make three different flavours from this mixture, I’m sure this is just me being characteristically indecisive but as my Dad always says – variety is the spice of life. If I am making these to portion up and give as gifts then I could be convinced to commit to one flavour.
Turkish Delight is called Lokum in modern Turkish. However it was first referred to as ‘rahat ul-hulkĂźm’ in Arabic which means ‘comforting the throat’, but over time it became ‘comfortable delight’. So you can see how Turkish Delight got its name. The origin of these squares of joy is a mystery though. No one know where they originated. We do know that it has been produced in Turkey since the 18th Century.
Are you looking for more edible gifts? Take a look at these:
Three Ingredient Fudge
Tahini Chocolate Chip Cookies
Mince Pie Baklava
Easy Chocolate Bark Bars
Brown Sugar Shortbread
I hope you love this Turkish Delight recipe as much as I do. Let me know what you think in the comments below. Share any of your pictures with me on social media, or use the #CUBBinthKitchen to be featured in my story.
Happy Eating!
Homemade Turkish Delight
Equipment
- A suagr thermometer
Ingredients
Pan 1
- 600 grams Cater Sugar
- 280 ml Water
- 1 tbsp Lemon Juice
Pan 2
- 98 grams Cornflour
- 0.75 tsp Cream of Tartar
- 375 ml Water
Flavourings (if making three different flavours)
- 0.5 tsp Rosewater
- A few drops Red Food Colouring
- 0.5 tsp Orange Blossom Water
- A few drops Orange Food Colouring
- Zest of 1 Lemon + 0.5 tsp Juice
- A fe drops Yellow Food Colouring
To Grease
- Flavourless Oil
To Coat
- 120 grams Icing Sugar
- 3 tbsp Cornflour
Instructions
- Making a Sugar SyrupIn a heavy bottomed pan place all of the ingredients for Pan 1 the Caster Sugar, Water & Lemon Juice. Place over a medium heat and stir until the sugar has dissolved.Insert the sugar thermometer (this shouldn't touch the base of the pan or else the reading will not be accurate)Stir constantly and bring the syrup to a boil. You want to reach 115°C (Soft Ball).Once you have the syrup to 115°C remove from the heat and get started with Pan 2.
- Pan 2Place the ingredienst for Pan 2, the Cornflour, Cream of Tartar and Water into a large heavy bottomed pan and place over a medium heat. Whisk so there are no lumps – this is vital you do not want lumps of cornflour in the mix.Whisk continuously until the mixture has turned into a very thick translucent paste. Now turn the heat off.Slowly add the syrup stirring well to incorporate. I do this like rissoto a small ladle at a tie and mix until combined each time.Make sure everything is combined then turn the heat back on medium and stirring constantly bring to a boil.Once it has come up to a boil turn down to a low simmer. Let this simmer for 1 hour, you can't leave it though as you want to stir this every 8-10 mintutes to make sure it isnt sticking and is turning a uniform golden.
- Flavour and ColourI divide this tick golden mix into 3 and then add the flavourings. Into 1 third goes Rosewater and Red food colouring. The Orange Blossom Water and Orange food colouring into the second third.Whilst the Lemon Zest, Juice and Yellow food coloring joins the final third.Each of these goes into a smal loaf tin, lined with greased baking paper or greased foil. Covered with a final piece of greased paper and left for 4 hours.
- Cut & CoatIn a dish seive together the icing Suagr and Cornflour.Dust a chopping board with the sugary mix and turn out the Turkish Delight.Dust over the top with the Icing Sugar and Cornflour then using an oiled knife slice into small squares.Next toss the squares in the remaining Icing Sugar and CornflourStore at room temperature in a container with a lose fitting lid with the Icing Sugar and Cornfour mix. They should keep well for 2-3 weeks and after that they will get firmer but will still taste fantastic.
