Homemade Turkish Delight
Soft, squidgy squares aromatically flavoured that bring true joy.
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.