I'm giving this recipe five stars for the fun and ease of the recipe not necessarily because I think it's the yummiest thing! In fact I don't like it at all! Only some of the kids liked it and none of the adults. I followed the recipe exactly except I substituted walnuts for the pistachios.
Like other reviewers I too noticed that the mixture doesn't get "very thick" rather it gets more like the consistency of gravy.
It sets up just fine though after several hours. Do make sure to put down a think layer of powdered sugar and generously coat each piece afterwards. Ruthie Powell. Made it and it is a very old fashioned sweetie. We are too used to jell-o and cool whip to fall in love with the old sweeties again!
So sad! Are there any other flavors? I can't have oranges very often. Shell C. I made this for my son's birthday treat to take to class. He loves it and so does my husband but it was SO much work and it never did get thick while in the pot. I finally just set it out to cool and hoped that it would set overnight.
It did - it was kinda fun cutting it up because my son and I thought that the texture was like sticky bulistics gell: I probably won't make it again anytime soon though.
This recipe is a disaster. I've tried MANY different recipes and some came out better than others but this was one of the worst. First of all it tastes like jell-o. That is not the traditional taste neither is the orange flavor.
The proportions are wrong and the directions are extremely unclear. True Turkish Delight takes about two hours to cook and then another night to set. I'm a little surprised about other reviewers wanting to change the colour; it is meant to be pale though also meant as others have mentioned to be flavoured with rosewater.
More Reviews. All Reviews for Turkish Delight. Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Your recipe is the best and most authentic from what I researched. Thank you! Thanks a lot, Cristi. Not sure about using natural fruit juice to be honest. The most important is that it is quite concentrated to give a strong enough flavor. I would also use the same amount as for rose water, although if you add more, you can always reduce it. Good luck! Thanks for your beautiful recipe. I think nuts make Turkish delight better.
Hi, I tried the recipe and followed it.. I had my fire on a medium heat or maybe less and it never gone to thick like what was said in the recipe.. I was using a 24cm pan.. Hello Jane, g of sugar and ml of water is the best combination to obtain a syrup. On the stove it is almost impossible not to obtain a thick syrup while mixing water with so much sugar… it is a chemical reaction.
In that case, try to cook for longer or turn up the heat. For your information I used a 20cm pan. My lokum never set, leaving me with a goopy mess. I was wondering what I did wrong! So disappointed that it did not turn out the way I had hoped. I followed the recipe to a tee. If this does not occur, then this recipe will never set my first attempt resulted in Turkish delight through my carpet , my best attempt so far involved cooking starch, water, and vinegar seperately until it gels and then adding it at the appropriate time 4 also note that this recipe may need slight adjustments depending on altitude and humidity.
Thank you for the Turkish delight recipe. I follow your posts. Your email address will not be published. Notify me of followup comments via e-mail. You can also subscribe without commenting. Share Pin 9K. Lokum or Turkish delight is a sweet treat of Turkish origin, made of starch and sugar, flavored and often garnished with almonds, hazelnuts or pistachios. Prep Time 30 mins. Cook Time 1 hr 30 mins. Total Time 2 hrs. Course: Dessert. Servings: 25 Turkish delights.
Author: Mike Benayoun. US Customary - Metric. Instructions Before embarking on the preparation of the dough itself, line two 6-inch 15 cm square molds or boxes with parchment paper or wax paper.
In order for the paper to adhere better to the sides, brush lightly with oil. Spread cornstarch at the bottom of each mold or box lined with parchment paper. Dry roast the pistachios for a few minutes in a hot pan. Put aside and then repeat the process for the hazelnuts. Bring 1 cup ml of water to a boil, add the sugar and lemon juice. I cross-checked literally dozens of Turkish Delight recipes before trying this one, and it was the right choice! The previous commenter notes that the flavor and texture were strange.
They are; but I think they're positively delicious and the texture wonderful. My only difficulty with the recipe is that, since honey is used in the initial mixture, it's hard to know when the final mixture turns amber-colored But that amount of time worked well, despite my uncertainty about it. Very good, though I'd go a little lighter on the cinnamon next time. To the other half of the final mixture, I added 1. Turned out exactly as I hoped!
Excellent, light flavor. I've had experience making many different candy recipes but unfortunately I didn't love this recipe. I found the rose flavour very mild and the texture strange, almost like a soft chewy fat consistency.
Perhaps adding gelatine would give these candies a slightly firmer texture. Next time I would cross- reference a few other Turkish delight recipes before making them again. Looks promising. I love turkish delight. But would love to try on my own and then change the nuts to almonds or walnuts later. Question: Do you need 2 candy thermometers concurrently for this? Do you recommend the bulb kind or the needle kind? I have been searching for years to replicate the Turkish Delight that I had from Harrods while vacationing in London.
So soft and fragrant and bizarre - there's really nothing to compare it to. I did not use the pistachio's and I cut the rose water down to only 1 tsp. It's pretty potent and a little goes a long way. I also placed it in the fridge after 3 hours at room temperature. Get all your ingredients and tools ready before you start, and don't get distracted! I had to start over because of a phone call from Mom I'm so glad I didn't throw in the towel and I gave it a second try!
Cancel Print. Worth It If you're anything like us, the first thing you think of when you hear "Turkish delight" is Edmund, the jerky younger brother from The Lion, the Witch and the Wardrobe who's plied with Turkish delight by the evil White Queen. Add to collection. Add to menu. Yield Makes about one-inch candies. Preparation 1. Generously coat the baking sheet with cooking spray, and set it aside. 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. 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. Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside.
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. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring if using.
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.
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.