For all of you Turkish Delight lovers out there, try this recipe for a yummy sweet treat. It would be the perfect indulgent sweet to share.
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- 375g (1 + 3/4 Cups + 2 tbsp) Caster/Superfine Sugar
- 1 x Lemon, juice only
- 75g (1/2 Cup + 2 tbsp) Cornflour/Cornstarch, plus extra for dusting
- 1/2 tsp Xanthan Gum
- 25g (3 tbsp) Gelatine Powder
- 2 tbsp Rose Water
- Red Food Colouring
- 200g (1 + 1/2 Cup) Icing Sugar, for dusting/storage
- Large Saucepan
- Wooden Spoon
- 20cm (8″) /Silicone Pan *
*if you don’t have a silicone pan, line a normal baking tin with baking paper and grease/cornflour as per the recipe.
- Bring sugar, lemon juice and water to the boil in a large saucepan.
- Mix together cornflour, xanthan gum, gelatine and more water in a jug.
- Add this to the pan then stir to dissolve the gelatine.
- Bring to the boil, stirring often, then simmer until it becomes very thick, glossy and like wallpaper paste.
- Allow to cool in the pan for 20-25 minutes then add the rosewater and colouring.
- Lightly oil a square silicone pan and coat in cornflour.
- Pour the Turkish delight into the pan and set overnight.
- Slice into cubes then leave to sweat at room temperature for 24 hours.
- Coat in cornflour and leave until a crust forms.
- Roll in icing sugar then store in a metal tin lined with baking paper and icing sugar.
- Top with plenty more icing sugar and store in a cool dry place. Or coat in melted dark chocolate for something even naughtier!
Helpful Turkish delight recipe tips
- Always add water to corn flour and not the other way around. It mixes SO much easier!
- Make your Turkish delight a slightly darker colour than you want the end product to appear. It lightens slightly once set.
- Do add your colouring a little at a time though. You can always add more but you can’t take it out!
- If you’re knife is sticking when slicing up the Turkish delight, you can coat it carefully in a little oil.
- Store your Turkish delight in a metal container as sugar has a tendency to sweat when stored in plastic.