Shortly before Christmas I was teaching a chocolate truffle course online. This year I decided to add a little something different to the mix of petit fours and make some Turkish delight. My starting point for my research was to look online but many of the recipes took too long to make, were thickened with cornflour and involved endless stirring. Then I remembered an old candy cookbook I owned that dates back to 1980’s whilst living in the US and this was the starting point for the recipe I created.
For my class, I finished some of the Turkish delight in a traditional way by dusting the pieces in icing sugar mix* and some I dipped in dark chocolate in homage to a childhood memory of a UK candy bar called Fry’s Turkish Delight.
At a recent dinner party my Turkish delight was a big hit even with a Persian guest who asked me for the recipe.
Ingredients makes about 45 pieces
400 grams castor sugar
2 ½ Tbsp gelatin powder (2 Sachets = 24 grams)
60ml cold water
120 ml orange juice and lemon juice (1 ½ medium oranges & ½ lemon)
A few drops red food colouring
¾ Tbsp rose flavoured water
- Cook the 120 ml of water with the castor sugar until in reaches 124 C (255 F) ,remove from the heat.
- Soften gelatin with the cold water for 5 minutes (just before the sugar reaches temperature).
- Add gelatin to the sugar syrup and stir well to help disolve the gelatin.
- Next add the orange juice & lemon juice, rose water and a few drops of red dye and stir well.
- Skim the top of the mixture to remove the scum.
- Strain through a fine sieve and pour into a oiled nonstick loaf tin. I used a 9inch (23cm) loaf tin that is 2 ¾ inch (7cm) deep.
- Leave this to set completely overnight in the refrigerator.
- Warm the loaf tin in hot water for 8-10 seconds to loosen the turkish delight then turn out onto a piece of slightly wet baking paper.
- With a sharp clean wet knife cut into even sized pieces.
- For a traditional finish to your Turkish delight, toss the pieces in a mixture of icing sugar and cornflour (*90% icing sugar 10% cornflour ) then shake to remove most of coating.
- Alternatively, you can coat the Turkish delight in dark chocolate by melting 150 grams dark chocolate, but try to keep temperature just below 32 C.
- Line a baking tray with nonstick baking paper.
- Dip the pieces of Turkish delight in the dark chocolate making sure they are well covered, then lay the dipped pieces of turkish delight onto the lined baking tray.
Below is the brand of rose water I used to flavour my Turkish delights. I believe it is available in both the UK and the US. Rose water can vary greatly in strength so I would recommend using the same brand as I have if possible.
Quick Turkish Delight© Kevin Ashton 2022