Make Turkish Delight

Turkish delight is an old sweet, dating back to the 18th century.[1] You may be familiar with it through the character Edmund in the novel The Lion, the Witch and the Wardrobe. In the story, Edmund betrays his family for magical Turkish delight. This candy is traditionally flavored with rosewater, giving it a perfumed taste. If that's not appealing, you can substitute other extracts in the same proportions.[2]

Ingredients

Stove-Top Turkish Delight

Servings: 100 pieces (1-inch square each)

Sugar syrup:

  • 3 cups granulated sugar
  • 1/2 cup honey
  • 1/2 cup water
  • Dash cream of tartar

Cornstarch mixture:

  • 1 cup cornstarch
  • 1 cup confectioners' sugar
  • 2 1/2 cups water
  • 1 teaspoon cream of tartar

Flavoring:

  • 2 1/2 teaspoons rosewater
  • 2 cups pistachios, without shells, toasted
  • Couple drops red food coloring (optional)

Cutting and Dredging

  • 1/4 cup confectioner's sugar
  • 1/2 cup cornstarch plus 1 cup confectioner's sugar

Microwave Saffron Turkish Delight

Servings: 120 pieces

  • 1 1/4 cups cornstarch, with extra for dusting
  • 3 cups sugar
  • 1/4 cup corn syrup
  • 1 teaspoon saffron threads
  • 2 tablespoons lemon juice
  • 1 vanilla bean
  • Cooking oil or spray
  • 1/2 cup powdered sugar

Steps

Making Stove-Top Turkish Delight

  1. Get out a baking pan. Spray it with cooking spray, being sure to get in all the corners. Put it to the side for later.[2]
  2. Begin with the sugar syrup. Place a medium-sized saucepan on the stove. Add the ingredients for the sugar syrup: sugar, honey, water, and cream of tartar.[2]
    • Set the temperature to high heat. Once the candy is boiling, lower the temperature to medium-high heat.[2]
    • Use a candy thermometer to track the temperature. It's done when it reaches 260 degrees Fahrenheit. It should take about 15 minutes.[2]
  3. Create the cornstarch mixture. Put a large saucepan on the stove. Add the ingredients for the cornstarch mixture: cornstarch, confectioners' sugar, water, and cream of tartar. Stir to mix the ingredients together.[2]
    • Turn the heat up to medium. You can do this step in the last few minutes the syrup is cooking, when the syrup is at 250 degrees Fahrenheit. The cornstarch should boil in a couple of minutes. When it does, turn the burner off.[2]
    • Keep the pot on the stove. Stir the mixture. Take it off the stove.[2]
  4. Take the sugar syrup off the stove. When it reaches 260 degrees Fahrenheit, remove the syrup. Add it to the cornstarch mixture, mixing well.[2]
    • Put the pan back on the stove. Turn the burner to medium heat. When it reaches a low boil, turn the heat down to low. At that temperature, you need to cook it for 30 minutes to an hour. It's done when it thickens and is a light amber.[2]
    • Be sure to stir often.[2]
  5. Add the flavoring. Once it reaches the right stage, take the pan off the heat. Add the rosewater, pistachios, and food coloring.[2]
  6. Put on oven mitts to protect your hands. You'll need them in the next step.[2]
  7. Pour the mixture into the baking pan. Cover it with plastic wrap, letting it touch the surface. The plastic wrap is to stop a skin from forming.[2]
  8. Let it cool overnight. Take off the plastic the next day.[2]
  9. Prepare to cut. Sprinkle the confectioner's sugar over a cutting board or clean marble counter. Place the candy on the board. You may need to use a knife to separate it from the pan.[2]
  10. Have the cornstarch mixture ready. As you cut 1-inch pieces, coat the pieces in the cornstarch mixture. Use a very sharp knife when cutting.[2]
  11. Store in an airtight container. Once the candy is dredged, stack it in an airtight container. Use wax paper to separate out the layers.[2]
    • You can keep it on the counter for about a month, as long as it's not too hot in your kitchen.[2]

Preparing Microwave Saffron Turkish Delight

  1. Use 4-quart microwave-safe bowl. Add 2 1/2 cups of water to the bowl.[3]
  2. Add 3/4 cups cornstarch. Add the cornstarch a little at time. Use a whisk to prevent lumps.[3]
  3. Cook on high power. In the microwave, heat the mixture for 2 minutes. Take the bowl out, being careful to use oven mitts to protect your hands.[3]
    • Whisk the mixture. Take the bowl back to the microwave.[3]
    • Heat it again in 1-minute increments. Whisk it after each minute.[3]
    • When mostly done, the mixture will be thick and translucent. It should take about 5 minutes.[3]
    • Reduce the microwave to half power. Heat for another 3 minutes.[3]
  4. Add in the sugar and flavorings. Once you've heated the mixture, add in the sugar, corn syrup, and saffron. Stir to combine.[3]
    • You can choose other flavorings, if you'd like. Just use extract instead of the saffron. Two teaspoons should be sufficient.[4]
    • In the microwave, cook the candy for 5 minutes on high. Stir the mixture.[3]
    • Heat for another 5 minutes, and stir again.[3]
    • Heat for another 5 minutes, and add in the lemon juice. Whisk to combine. Also, cut the vanilla bean down its center lengthwise. Use a knife to scrape out the vanilla caviar. Add the vanilla caviar to the candy.[3]
  5. Cook the candy some more. However, use 3-minute increments on high. It can take as little as 12 minutes or as long as 21 minutes. The candy is done when you place some of the mixture on a cold plate, and it mostly solidifies.[3]
  6. Spray or grease a 8-inch square baking pan. Pour the mixture into it. Leave it uncovered overnight.[3]
  7. Sprinkle cornstarch over it. Turn it out on a cutting board, and sprinkle the other side, too.[3]
  8. Place the cutting board in the freezer. Leave it for half an hour.[3]
  9. Prepare the coating. Mix 1/2 cup cornstarch with an equal part of powdered sugar.[3]
  10. Slice the candy. Use a sharp knife or scissors to slice the candy. The pieces should be about 3/4-inch each. Toss in the cornstarch and powdered sugar mixture.[3]
  11. Stack the candy in an airtight container. You can use a shallow container or spread wax paper between pieces. Keep it cool.[3]



Warnings

  • Sugar syrup can be dangerous. It retains heat and sticks to your skin. Be careful when transferring it.

Related Articles

Sources and Citations

  1. ↑ http://www.turkish-delight.com/v2/index.php
  2. ↑ 2.00 2.01 2.02 2.03 2.04 2.05 2.06 2.07 2.08 2.09 2.10 2.11 2.12 2.13 2.14 2.15 2.16 2.17 2.18 http://www.epicurious.com/recipes/food/views/non-evil-turkish-delight-51139600
  3. ↑ 3.00 3.01 3.02 3.03 3.04 3.05 3.06 3.07 3.08 3.09 3.10 3.11 3.12 3.13 3.14 3.15 3.16 3.17 http://cooking.nytimes.com/recipes/1013394-microwave-saffron-turkish-delight
  4. ↑ http://www.christianitytoday.com/ct/2005/decemberweb-only/53.0.html?start=1

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