Try this Turkish Delight recipe, or contribute your own.
- Carbohydrate 270.247193092581 g
- Cholesterol 0 mg
- Fat 0.044834233036644 g
- Fiber 0.0305000005407651 g
- Protein 35.9834968059748 g
- Saturated Fat 0.02988278888487 g
- Serving Size 1 1 recipe (560g)
- Sodium 92.2576351180287 mg
- Sugar 270.21669309204 g
- Trans Fat 0 g
- Calories 1196 calories
Step-by-step
- In a saucepan over medium heat, stir together the gelatine, white sugar and water until mixed together.
- Bring to a low boil and allow it to simmer for about 10 minutes.
- Turn off the heat and stir in the rosewater, lemon juice, lemon rind and food colouring.
- Rinse a square pan in cold water but don't dry it off.
- Pour in the mixture.
- To firm up quickly, pop in the freezer for 5-10 minutes, otherwise leave in the fridge overnight.
- Using a sharp oiled knife, cut the turkish delight into squares and roll in powdered sugar to coat.
Replacing white sugar with honey shifts the moisture content dramatically, resulting in a softer confection that demands extra dusting powder to prevent sticking. Gelatin requires complete hydration before heat hits the pan. Whisk the sugar and gelatin granules into cold water thoroughly before applying medium heat to avoid stubborn lumps. Let the simmer run for a full ten minutes to drive off excess water. Inadequate reduction leaves the gel too wet to hold a clean square edge. Rinsing the square pan with cold water without drying creates a slick barrier that allows the cooled slab to release smoothly. Chill the mixture until fully set, using a sharp blade coated lightly in neutral oil for cutting. Coated squares absorb moisture rapidly over time. Store the pieces in an airtight container layered between sheets of parchment paper at room temperature for up to three days, or keep them refrigerated to extend shelf life by an extra week.
