Turk Homemade
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Turk Homemade
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Turkish Delight
Martha Stewart Living, December 2001
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Printed from https://www.marthastewart.com 09/04/2022
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This jellylike sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the pan.
Oil an 8-inch-square baking pan, and set aside. Place the sugar, 1 cup water, and lemon juice in a small saucepan, and stir to combine. Place over medium-high heat, and bring to a boil. If there are sugar crystals on the side of the pan, brush down with a pastry brush dipped in water. Clip on a candy thermometer, and heat to 240 degrees. Remove sugar syrup from the heat, and set aside.
Combine 3/4 cup cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan, and whisk until smooth and fully combined. Bring the remaining 1 1/2 cups water to a boil in a separate pan; add to cornstarch mixture, whisking constantly. Place over medium heat, and cook, whisking constantly, until the mixture becomes quite thick and just comes to a boil.
Pour the sugar syrup into the cornstarch mixture, whisking constantly, and reduce heat to medium. Gently simmer for 1 hour 15 minutes, stirring frequently.
Stir in rose water, food coloring, and almonds, if using. Pour into the prepared pan, and let set overnight. Combine the confectioners' sugar with the remaining 1/4 cup cornstarch. Sprinkle some of the mixture in an even layer over a cutting board, and unmold the Turkish delight onto it. Sprinkle the top of the candy with more of the sugar mixture. Using a sharp knife, cut into 1-inch squares. Let sit uncovered overnight. Just before serving, dust with the remaining sugar mixture. Store at room temperature in an airtight container for up to 2 weeks.
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A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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Turkish delight is best soon after it is made, as it doesn’t keep very well. For best storage, keep it at room temperature in an airtight container with waxed paper between the layers of squares, and dust the sides with more powdered sugar before serving.
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The Turkish name for this confection, lokma or lokum , means morsel, and these sweet squares are exactly that: a delicately chewy treat, perfectly sweetened, and infused with the fascinating and sweet flavor of either rosewater , bergamot, lemon, or mastic. Dates, pistachios, hazelnuts, and walnuts are bound in a gel-like concoction that is then perfumed with other flavors and colored by food coloring or natural ingredients. The squares are dusted with icing sugar, cream of tartar, or copra (dried coconut meat) to avoid sticking and caking, and are usually sold by the pound or in decorative, festive boxes with different flavors.
Vegan and gluten free, freshly made Turkish delight needs top-quality ingredients for best results, as store-bought sweets are commercially produced with flavor and quality often sacrificed for value. Check Middle Eastern online retailers or local specialized supermarkets to find rosewater or other Middle Eastern flavors that can be hard to find in standard food stores.
"Making candy comes with its own special tricks and this recipe is a good introduction to more difficult recipes. If you are up for a challenge, it’s quite fun to make. It is delicious and beautiful, and the powdered sugar makes it quite yummy. I’d be interested to try it with orange flower water, too." — Colleen Graham
2 drops red food coloring , optional
Gather the ingredients. Prepare a 9 x 9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside.
Place the granulated sugar, 1 1/2 cups of the water, and lemon juice in a medium saucepan over medium heat. Stir until the sugar dissolves and bring the mixture to a boil.
Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming and insert a candy thermometer to keep track of the temperature.
Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 F on the candy thermometer. This process can take from 45 minutes to an hour. When the sugar syrup is around 225 F, gather the rest of the candy ingredients.
Place the remaining 3 cups of water in another, slightly larger saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps.
Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly. The mixture will become thick and pasty.
Once the sugar syrup is at 240 F, remove it from the heat. Without too much delay, slowly and carefully pour it into the cornstarch mixture, whisking until it is fully incorporated. Whisking it in slowly will help avoid lumps.
Reduce the heat to low and simmer, whisking it every 8 to 10 minutes, for about an hour, until the candy has turned a light golden yellow color and is very thick and gluey.
Remove the pan from the heat and stir the rosewater and the food coloring into the preparation.
Pour the candy into the prepared pan and allow it to set uncovered overnight.
The next day, remove the candy from the pan using the foil as handles. Dust a clean and nonporous work station with powdered sugar and flip the candy onto it. Carefully peel off the foil from the back and dust the top with more sugar. Use an oiled and sharp chef’s knife to cut the Turkish delight into small squares. Dust each side of the square with powdered sugar to prevent stickiness.
Turkish delight is meant to be soft and chewy, but what if your candy isn't solid enough for cutting into squares? You can re-melt the mixture and start again, but you'll need to add a stabilizer, such as xanthan gum , to promote solidification.
Problems often arise when cooking this mixture, so the use of an accurate candy thermometer is required. Make sure you boil the sugar mixture until it reaches 240 F. Once you've combined the two preparations, cook the final mixture until it is very thick and golden. Let it sit several hours before cutting.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Last Modified: December 11, 2021 // by Tracy Ariza, DDS // December 10, 2021
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Sweet and slightly exotic, Turkish delight is a popular Middle Eastern candy made from starch and sugar. This recipe uses cornstarch.
▢ 2 cups sugar ▢ ¾ cup water ▢ ⅛ teaspoon citric acid or lemon juice or cream of tartar ▢ ½ cup water ▢ ⅝ cup cornstarch ▢ Rose flavor to taste- rose water, syrup, or oil ▢ Red coloring (optional) ▢ extra cornstarch for dusting
Prepare your molds. I used silicone molds greased with coconut oil. If you don’t have silicone pans, line other pans with greased wax or parchment paper. (The final candy will be sticky, and that will help with the unmolding process.)
Begin by mixing together the first 3 ingredients (sugar, 3/4 c. water, and citric acid) in a heavy bottom pan, and bring to a slight boil before lowering the heat.
Heat, without needing to stir, over low to medium heat until you reach 260ºF. You can occasionally use a spatula to wipe down any sugar crystals from the side of the pan throughout this process.
Meanwhile, mix together the solution of cornstarch and water.
When the sugar syrup has reached the right temperature, temporarily take it off the heat source and ladle in a bit of the sugar syrup into the cornstarch mixture to warm it.
Slowly drizzle the cornstarch mixtu
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