YUMMMMMMM!!! I LUUURRRVVVE TURKISH DELIGHT!!! This is one of the special treats I buy when I come across a middle eastern shop or sweet shop. I also love the Cadbury version! Like the Vanilla Bean Marshmallows, this is another sweet treat that I no longer need to buy as I can make this delicious version at home!
You can play around with different flavours instead of the traditional rose water (i.e. vanilla extract, coconut essence, peppermint essence etc), and also use different food colourings, or even leave the colouring out! You can also add whatever you like, like pistachios into the mix right at the end of cooking.
This needs to be refrigerated to set and is easier to cut straight out of the fridge. Store this in an airtight container, or in a cool and dry place for up to a month (if it lasts that long!!)
Note that the coating includes an initial cornflour coating to avoid the icing sugar from ‘sweating’ off. NOTE: If the weather is humid, or if your house is quite humid, I would only coat with cornflour as for some reason, the icing sugar will eventually ‘sweat’ off the turkish delight – tastes just as great without the extra icing sugar coating!
This is delicious cold from the fridge, however I prefer eating this at room temperature (or out of the fridge for about half an hour) as it is more melt-in-your-mouth!!
(adapted from http://www.taste.com.au/recipes/18927/microwave+turkish+delight)
Cook 5 minutes/Varoma/Speed 1 (MC ON)
Cook 20 minutes/100 degrees/Speed 1 (MC OFF)
Remove lid for a few seconds to let steam escape
Cook a further 15 minutes/100 degrees/Speed 1 (MC OFF)
Add cornfour, icong sugar, cream of tartar, rose water and food colouring
Turn the dial progressively from 0 to Speed 4 – approx 30 seconds until all combined
Cook 7 minutes/Varoma/Speed 1 (MC OFF)
Mix together 20 Seconds/Speed 3 (MC ON)
Pour into a greased square baking pan (spray with oil if silicon, or use baking paper) and place in fridge overnight or until set.
Once set, remove from silicon pan/baking paper on a baking paper lined board realllly slowly and carefully!
With a sharp knife sprayed with cooking oil, cut the turkish delight into cubes. Roll in cornflour and leave to sit for a minimum 30 minutes to form a ‘crust’
Roll the turkish delight generously in icing sugar
CHOCOLATE COATING…
I use a microwave method as it is super easy and less washing up as you can dip the turkish delight right into the same bowl, whereas the blades in the bowl would just be annoying!
Coat the piece of Turkish delight in cornflour (to help grip the chocolate)
Use a wooden skewer to pierce through the middle of the Turkish delight piece to dip into the chocolate, and use a chopstick or spoon to assist coating all of the sides and to lift out and place on a baking paper lined tray.
Add water, sugar and gelatine to bowl. Cook 4 minutes/Varoma/Speed 2 (MC ON). Cook 20 minutes/100 degrees/Speed 1 (MC OFF). Remove lid for a few seconds to let steam escape. Cook a further 15 minutes/100 degrees/Speed 1 (MC OFF) Add cornfour, icing sugar, cream of tartar, rose water and food colouring. Turn the dial progressively from 0 to Speed 4 - approx 30 seconds until mixture is all combined. Cook 7 minutes/Varoma/Speed 1 (MC OFF). Mix together 20 Seconds/Speed 3 (MC ON). Pour into a greased square baking pan (spray with oil if silicon, or use baking paper) and place in fridge overnight or until set. Peel turkish delight very carefully from silicon tray or baking paper. With a sharp knife sprayed with cooking oil, cut the turkish delight into cubes. Roll in cornflour and leave to sit for approx. 30 minutes and to form a 'crust'*** Roll the turkish delight generously in icing sugar. Optional: dip in chocolate (scroll down for melted choc instructions). DO NOT double the batch!! This is hot stuff (literally)! Store in an airtight container in the fridge or in a cool, dry place for up to a month. NOTE: The coating includes an initial cornflour coating to avoid the icing sugar from 'sweating' off. ***If the weather is humid, or if your house is quite humid*** I would only coat with cornflour as for some reason, the icing sugar will eventually 'sweat' off the turkish delight - tastes just as great without the extra icing sugar coating!
Turkish Delight
Print Recipe
Ingredients
Instructions
Notes
Hi there, if I halve the recipe should I alter the cooking times?
Hi Dana, rose water is more traditional for the turkish delight, but you can use vanilla essence, coconut, peppermint, orange essence. I think it is nicer with essence
Essential oils maybe? What quantities would you use of say wild Orange oil?
Maybe about 2 drops but I would taste it and add at the end and add more if needed. Yum!
I would love to try making this, but don't have rose water. Is it an essential ingredient? Can it be substituted with something else?
Thanks
Sorry but this recipe didn’t turn out as I had hoped. It was too cloudy and a very soft jelly like texture. I felt it needed to be firmer
These came out perfect..do they really need to be kept in fridge?
I followed everything and unfortunately it didn’t turn out. It was far too soft. Sorry.
the most delicious Turkish dessert is turkish delight
I made this and it came out beautifully, thank you for the recipe. It didn’t form a crust but it was still very delicious.
I made four batches, and only one set. I put two of them down the sink, they literally were that liquid, and one in the rubbish because it set because it was cold in the fridge but melted in my fingers like thin jelly. The fourth which was actually the second batch I made of the four went back in the TM6 a second time and with 35 more grams of gelatine. I’m not sure it will be solid enough when it comes to room temperature. I don’t think this is a fail safe recipe as I see similar comments… Read more »
I found out that gelatine in the UK is much weaker than in Australia, so for your recipe I trebled the gelatine and upped the corn flour to 125 and it turned out really really well.
I tried this and also found it didn’t set…it was ‘sloppy’ even after 2 days in the fridge. I have just tried re-heating it and added more gelatine, will see what happens next!!