Making Turkish Delight at Home
This is a patience-heavy process that hinges on the temperature of the sugar. You are looking to create a suspension that holds its shape without becoming chewy like a rubber band.
Control the humidity.
Do not attempt this on a rainy or high-humidity day, as the sugar will struggle to set properly and the final product will remain tacky.
- Heavy-bottomed saucepan
- Candy thermometer
- 8-inch square cake pan
- Whisk
- Silicone spatula
What goes in.
- 4 cupsgranulated sugar
- 1 1/4 cupscornstarch
- 1 tspcream of tartar
- 4 1/2 cupswater, divided
- 1 tbsprose water
- 1 cuppowdered sugar, for dusting
Maintaining the boil
The syrup must remain at a low, steady boil for at least 45 minutes to break down the starch and ensure the structure sets. If you rush this, the delight will weep moisture.
The method.
Prepare the mold
Line your square pan with parchment paper and lightly grease it with neutral oil. Dust the bottom with a layer of powdered sugar and cornstarch mixed together.
Cook the syrup
In the saucepan, combine 4 cups sugar, 1 1/2 cups water, and the juice of half a lemon. Bring to a boil, then maintain a simmer until it hits 240°F.
Create the starch base
In a separate bowl, whisk the cornstarch, cream of tartar, and remaining water until smooth. Pour this slowly into the boiling syrup, whisking constantly.
Reduce and thicken
Lower the heat to a bare whisper. Cook for 45 minutes, stirring every few minutes to prevent scorching. The mixture should turn pale gold and very thick.
Flavor and set
Stir in the rose water. Pour the mixture into your prepared pan and smooth the top. Let it stand at room temperature for at least 4 hours.
Cut and coat
Turn the block onto a cutting board dusted with the powdered sugar mixture. Slice into 1-inch squares and toss them immediately in more powdered sugar to prevent sticking.
Other turns to take.
Pistachio
Fold in 1 cup of toasted, chopped pistachios right before pouring the mixture into the pan.
Lemon and Ginger
Replace rose water with lemon extract and fold in finely minced candied ginger.
When it doesn't go to plan.
If the delight feels too sticky when cutting, your knife is likely dragging; wipe the blade clean and lightly dust it with cornstarch between every cut.
Store in an airtight container at room temperature, layered with parchment, to keep the pieces from clumping.
The color should be translucent; if it looks opaque or chalky, the starch was not cooked out thoroughly enough.
The ones that keep coming up.
Why is my Turkish delight melting?
Usually, this is due to insufficient cooking time or an overly humid environment. The starch must be fully hydrated and the sugar concentration high enough to form a stable structure.
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