Best Turkish Delight Recipes

TURKISH DELIGHT

Steps:

• Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
• Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
• Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
• When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

TURKISH DELIGHT

Steps:

• Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
• Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
• Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.

TURKISH DELIGHT

Steps:

• 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.

NON-EVIL TURKISH DELIGHT

Steps:

• 1. Generously coat the baking sheet with cooking spray, and set it aside.
• 2. Make the sugar syrup: Combine the sugar, honey, water, and cream of tartar in a medium-size (4-quart) saucepan, and mix with the heatproof spatula to combine. Bring the mixture to a boil over high heat, and insert the candy thermometer. Reduce the heat to medium-high and cook, without stirring, until the temperature reaches 260°F/127°C (hard ball stage), about 15 minutes.
• 3. Meanwhile (keeping an eye on the sugar syrup), make the cornstarch mixture: In a large (6-quart) saucepan, whisk together the cornstarch, confectioners' sugar, water, and cream of tartar to combine. Once the sugar syrup reaches 250°F/121°C (firm ball stage), place the cornstarch mixture over medium heat and cook, stirring constantly with the whisk; it will thicken and boil quickly, 2 to 3 minutes. Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside.
• 4. At this point, the sugar syrup should be close to 260°F/127°C (hard ball stage); when it reaches that temperature, remove it from the heat and carefully pour it into the cornstarch mixture. Stir well with the whisk to combine. Bring everything to a low boil over medium heat. Then reduce the heat to low and cook at a low simmer, stirring frequently with the spatula, until the mixture is thick and gluey and a light golden color, 30 to 45 minutes. Don't turn your back on it! You need to make sure to scrape the bottom of the pan with the spatula every few minutes to prevent scorching and lumps.
• 5. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring (if using).
• 6. Wearing oven mitts, immediately pour the candy into the prepared baking sheet. Place a piece of plastic wrap directly on the surface of the candy to prevent it from forming a skin as it cools. Allow it to cool until it has set and is firm and cool to the touch, 6 to 8 hours.
• 7. Gently peel off the plastic wrap. Dust the cutting board with the confectioners' sugar. Run the tip of a paring knife between the candy and the sheet, and gently turn the candy out onto the prepared board.
• 8. Place the cornstarch mixture in a medium-size bowl. Generously coat a sharp chef's knife with cooking spray, and use a gentle slicing motion to cut the candy into 1-inch squares. Dredge the pieces in the cornstarch mixture until well coated.
• Store the Turkish delights, layered with wax paper, in an airtight container at cool room temperature for up to 1 month.

EASY TURKISH DELIGHT

Steps:

• Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
• Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
• Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
• Cut Turkish delight into small squares using a wet knife.
• Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

ANY FLAVOR TURKISH DELIGHT

Steps:

• Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
• In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.
• In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
• Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
• Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
• Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

TURKISH DELIGHT (LOKOOM)

Steps:

• Mix gelatin, sugar and salt in a heavy pot.
• Add water.
• Bring to slow boil and simmer without stirring for 10 minutes.
• Remove from heat and stir in juice and rind.
• Add a few drops of food coloring.
• Taste for flavor; may add more juice.
• Pour into 8 inch square pan which has been rinsed in cold water but not dried.
• Chill overnight.
• Cut into squares and roll each in powdered sugar.

ROSE WATER TURKISH DELIGHT

Steps:

• Line a 9-inch cake pan with enough aluminum foil to have it hanging over the sides; spray with non-stick cooking spray and set aside.
• Stir sugar, water, and gelatin together in a large pot; bring to a boil, reduce heat to medium, and cook at a simmer, stirring constantly, for 20 minutes.
• Stir rose water and food coloring into the mixture in the pot; pour directly into the prepared cake pan.
• Cover pan with plastic wrap and refrigerate 8 hours to overnight.
• Lightly dust a cutting board with some of the confectioners' sugar. Invert cake pan onto the cutting board. Gently peel aluminum foil from the surface of the gelatin. Cut gelatin into squares.
• Spread confectioners' sugar into a wide, shallow dish. Roll gelatin squares in the sugar to coat.

TURKISH DELIGHT SYLLABUB

Steps:

• Combine the orange-flavored liqueur, lemon juice and sugar in a large bowl (I use the bowl of my freestanding mixer) and stir to dissolve the sugar, or as good as. Slowly stir in the cream then get whisking. As I said, I use my freestanding mixer to this, but if you haven't got one, don't worry - but I would then advise a handheld electric mixer. This takes ages to thicken and doing it by hand will drive you demented with tedium and impatience. Or it would me.
• When the cream's fairly thick, but still not thick enough to hold its shape, dribble with the flower waters and then keep whisking until you have a cream mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called "bulky whiteness." Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it.
• Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistachios on top. In my How to Eat cookbook, there's a recipe for pistachio crescents that would be fabulous dunked into and eaten with this. But only if you feel like it: the cool, fool-like smoothness of this is perfect as it is.

MINT TURKISH DELIGHT

Steps:

• Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
• In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
• In a 4-quart heavy kettle stir together remaining 1 1/4 cups cold water, granulated sugar, and mint and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in food coloring. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
• Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
• Just before serving, recoat Turkish delight in additional confectioners' sugar.

NIGELLA LAWSON TURKISH DELIGHT SYLLABUB

Steps:

• Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar.
• Slowly stir in the cream and then begin to whisk with an electric mixer.
• Whisk until the cream is fairly thick, but not thick enough to hold its shape.
• Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks.
• Be careful, it's better to have it a bit too runny than too thick.
• Spoon into small glasses, letting the mixture come up over the rim of the glass.
• Scatter finely chopped pistachios on top.

DONNA'S TURKISH DELIGHT ROCKY ROAD

Steps:

• Line a 20 x 30 cm slice tin with non-stick baking paper.
• Place chocolate in a large heat proof bowl, place bowl over a saucepan of simmering water for 3-4 minutes or until chocolate is melted and smooth. Remove from heat.
• Add the turkish delight, marshmallows and nuts to the chocolate and stir well, until all ingredients combined.
• Pour mixture into slice tin, smoothing into the corners.
• Allow to set in refridgerator (at least 30 minutes).
• Cut into fingers, bars or chunks while still in the tray with a sharp knife.

TURKISH DELIGHT (CHRONICLES OF NARNIA)

Steps:

• Soak gelatin in one-half cupful of the cold water for ten minutes.
• Place sugar and remaining cold water in a saucepan and bring to the boiling point, add soaked gelatin and the juices of the orange and lemon.
• Boil to 240°F on a candy thermometer, or soft ball stage(spoon a drop of this mixture into a glass of cold water and it should form a soft putty ball).
• Add nutmeats and red food coloring until desired color is achieved.
• Remove from heat and beat until creamy.
• Turn into a bread pan that is lightly greased and placed in cold water to the depth of one inch.
• Let stand until firm, turn out onto board, and cut into cubes. Roll in powdered sugar.

MINTED TURKISH DELIGHT MARINADE

Steps:

• Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. (Can be made 1 day ahead. Cover; chill.)
• Marinate lamb or chicken in half of marinade at least 1 hour or up to 4 hours in refrigerator. Remove from marinade, leaving thin coating of marinade on lamb or chicken. Grill. Passing remaining half of marinade separately.

TURKISH DELIGHT, AS SEEN ON NARNIA.

Steps:

• Butter a large shallow pan.
• Mix the cornstarch with cold water and et it aside.
• Bring the hot water, suar and orange juice to a boil in medium sized saucepan.
• Add the cornstarch and water mixture.
• Simmer for 15 minutes, or until the mixture goes thick.
• Stir often.
• Remove from heat.
• Add rosewater/lemon juice and flavouring (Whatever you choose).
• Stir in nuts (optional).
• Pour into buttered pan.
• When cooled and thickened, (be patient, it may take ovre a day) cut into 1 inch cubes with a knife dipped in hot water.
• Roll in powdered sugar.

LOKUM ( TURKISH DELIGHT )

Steps:

• Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan.
• Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with bristle brush dipped in cold water.
• Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer; remove from heat.
• In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth.
• Boil remaining 2 cups water and stir into cornflour mixture, then place over low heat.
• Stir constantly until mixture thickens and bubbles; use a balloon whisk if lumps form.
• Pour hot syrup gradually into cornflour mixture, stirring constantly.
• Bring to a boil and gently for 1 1/4 hours; stir occasionally with a wooden spoon and cook until mixture is a pale golden color. Stirring is essential.
• Stir in rose water to taste and a few drops of red food coloring to tinge it pale pink.
• Blend in nuts if used, and remove from heat.
• Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set.
• Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish.
• Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture.
• Store in a sealed container with remaining sugar mixture sprinkled between layers.
• *VARIATIONS:
• Creme de Menthe Lokum:.
• Replace rose water and red food coloring with 2 tablespoons Creme de Menthe liqueur and a little green food coloring; omit nuts
• Orange Lokum:
• Use 1-2 tablespoons orange flower water instead of rose water; use orange food coloring
• Vanilla Lokum:
• Use 2 teaspoons vanilla essence instead of rose water and coloring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.

MEYER LEMON TURKISH DELIGHT

Steps:

• Soften the gelatin in the cold water.
• Combine the sugar, salt and hot water in a saucepan; heat to boiling, stirring constantly.
• Stir in the softened gelatin; turn the heat down and simmer, without stirring, for 20 minutes.
• Remove from the heat and stir in the grated rind and lemon juice, and a little yellow food coloring to tint the mixture, if desired.
• Let stand 3 minutes.
• Strain the mixture into a 8 x 4-inch loaf pan which has been rinsed with cold water.
• Let stand without disturbing until slightly jellied (to prevent filming the sides of the pan); then refrigerate overnight. Loosen around the sides of the pan with a wet spatula.
• Slip the spatula down one end and underneath the jellied mixture, then pull it out of the pan with your hands onto a surface liberally dusted with confectioner's sugar.
• Cut into 1-inch squares.
• Roll in confectioners' sugar to coat. Store in one layer in a tightly covered container at room temperature.
• The candies will stay moist for about 2 weeks.

PISTACHIO ROSEWATER TURKISH DELIGHT

Steps:

• Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
• In a small saucepan of boiling water blanch pistachios 3 minutes and drain in a sieve. Rinse pistachios under cold running water and pat dry. Rub skins off pistachios.
• In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
• In a 4-quart heavy kettle stir together remaining 1 1/2 cups cold water, granulated sugar, and rosewater and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in pistachios and food coloring and cook, stirring, 1 minute. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
• Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
• Just before serving, recoat Turkish delight in additional confectioners' sugar.

TURKISH DELIGHT ICE CREAM

Steps:

• Let cce cream soften just a bit. I used a plain supermarket vanilla (2L)and added a more rich vanilla bean ice cream (1L) just to thicken the mix. The best texture is not liquid, but soft enough to fold. If it gets too liquid it will refreeze with crystals of ice. You might need to beat it to fluff it up before re-freezing if that happens. Half freeze and beat it some more!
• Chop Turkish Delight into pieces (I made them eighths).
• Open the wine! Really a cup might be a bit much--add in generous sloshes!
• Take a large mixing bowl add 1 litre of ice cream in large dollopy bits.
• Fold in a good slosh of wine.
• Add more ice cream and more wine.
• If you are having liquefying problems now would be a good time to beat, freeze, beat and re-freeze. But if you are anything like me and flavour is more important than texture continue it will still be scrummy!
• Fold in Turkish Delight, then nuts.
• Refreeze. If you want to be posh, refreeze in a fancy bowl then you can turn it out on a plate to serve in slices.
• Serve. You could garnish this with more chopped Turkish Delight.

APRICOT & TURKISH DELIGHT MESS

Steps:

• Place the mascarpone, yogurt, sugar and orange flower water into a large bowl and whisk until thickened. Fold the remaining ingredients through, then divide the mix between 2 dessert glasses or bowls and decorate with extra mint, if you like.