Homemade Turkish Delight

Is homemade Turkish Delight better than the stuff my nan liked? Only one way to find out! Recently you saw how much I dislike Turkish Delight but you all told me to try making my own, so I’ve gone way out of my comfort zone today to do just that, the question is, did I actually like it??
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Homemade Turkish Delight Ingredients

800g (2 cups) sugar
1000ml (4.25 cups) water
1 tsp cream of tartar
1 lemon
½ tsp salt
1½ tsp orange extract
2 tbsp rosewater
35g (¼ cup) pistachio kernels, chopped
Red food colouring

Homemade Turkish Delight Recipe

Pour 426ml water (1.5 cups) and all the sugar into one saucepan, then bring to the boil to dissolve the sugar into the water over a high heat. This needs to boil until the sugar syrup reaches 115C (240F).

While this boils, line a baking dish with foil and spray with cooking oil. I would probably prefer baking parchment, but I’m following the recipe this time! This should* help get it out at the end!

Meanwhile, weigh out the cornflour, add the rest of the water (that’s 575ml or 2.75 cups), the cream of tartar and the juice of 1 lemon. Whisk this together to agitate it so there are no lumps over the heat. Keep whisking until it looks like a thick white paste AKA that transparent ketchup with NO lumps at all!

When the sugar syrup reaches temperature, slowly pour it into the thick white paste to bring it back to life over a medium heat. Be very careful as this could easily scold you! Whisk it from time to time as it bubbles gently over the medium heat for at least 45 minutes (I went nearly double the time!) until it turns into a golden orange jelly.

It’s time now to add the flavours, you can go any way you like with this, it doesn’t have to be rosewater! The food dye is optional, I added a splash of red though. Then in with the orange extract, our good friend the rosewater, a little shimmy of salt, and give these a stir through.

Layer half of the mixture into the bottom of your baking dish, sprinkle with a layer of chopped pistachios, then finish with a final layer of the Turkish Delight mixture. You could stir them through or dollop on top or omit them entirely, it’s your choice!

Let this stand until it reaches room temperature, then put into the fridge to set for around 2 hours.

Once it’s set, tip out of the baking dish onto a board and peel off the foil. To cut it up, I dipped my knife into some icing sugar which is what we’re going to decorate it with anyway. In a bowl, measure out your icing sugar, then one by one, dip the cube of Turkish Delight and coat it entirely in sugar. Now this might taste awful to me, but I’m very proud of myself - it looks awesome!

*SHOULD - The asterisk as promised!
00:00 Turkish Delight Intro & Facts
01:08 Sugar Syrup
02:55 Thick White Paste - yum!
05:36 Make a golden orange jelly?!
06:50 Turkish Delight flavours
09:20 Leave to set
09:51 Finishing touches
10:55 Turkish Delight Taste Test

#turkishdelight #barrylewis #barrytries

Видео Homemade Turkish Delight канала Barry Lewis