Description
This authentic Turkish Delight recipe offers a sweet, chewy treat infused with fragrant rose water or orange blossom water. Crafted using a stovetop cooking method, it combines simple ingredients like sugar, cornstarch, and lemon juice to create a gelatinous candy that’s dusted with powdered sugar and optionally enhanced with chopped nuts for added texture. Perfect for those seeking a traditional gluten-free, vegan Middle Eastern dessert, this recipe yields about 36 delightful pieces with a delicate floral aroma and a melt-in-your-mouth consistency.
Ingredients
Scale
Main Ingredients
- 3 cups granulated sugar
- 1 cup cornstarch
- 1 teaspoon cream of tartar
- 4 ½ cups water, divided
- 1 tablespoon lemon juice
- 1 ½ tablespoons rose water or orange blossom water
- Red or pink food coloring (optional)
For Dusting
- ½ cup powdered sugar
- 2 tablespoons additional cornstarch
Optional Add-ins
- Chopped pistachios or walnuts
Instructions
- Prepare Sugar Syrup: In a saucepan over medium heat, combine the granulated sugar, 1 ½ cups of water, and lemon juice. Stir gently until the sugar dissolves completely, then stop stirring and let the mixture come to a boil. Boil until the syrup reaches 240°F (soft ball stage) for proper texture, then remove from heat.
- Make Starch Mixture: In a separate large saucepan, whisk together the cornstarch, cream of tartar, and the remaining 3 cups of water until smooth with no lumps. Cook this mixture over medium heat, stirring constantly to avoid clumping, until it thickens to a glue-like consistency.
- Combine Syrups: Slowly pour the hot sugar syrup into the thickened cornstarch mixture while stirring continuously to blend them evenly. Reduce heat to low, and continue cooking the mixture, stirring frequently to prevent sticking and ensure even thickening, for 45 to 60 minutes. The mixture should turn golden and become very thick.
- Add Flavor and Color: Stir in the rose water or orange blossom water along with the optional red or pink food coloring. Mix in chopped nuts if using, distributing them evenly.
- Set the Turkish Delight: Line a square pan with parchment paper and lightly oil it to prevent sticking. Pour the thick mixture into the pan and smooth the top with a spatula. Allow it to rest uncovered at room temperature for 6 to 8 hours or overnight until fully set.
- Cut and Dust: Prepare a cutting board by sifting together powdered sugar and cornstarch. Invert the set Turkish Delight onto the board, peel off the parchment paper carefully, and cut into small cubes. Toss each cube in the powdered sugar-cornstarch mixture to coat all sides, preventing stickiness.
Notes
- Flavor variations are possible by adding citrus zest or vanilla instead of floral waters.
- Adding nuts such as pistachios or walnuts provides a crunchy texture and visual appeal, but for a smoother candy, omit the nuts.
- Store Turkish Delight in an airtight container at room temperature to maintain freshness for up to two weeks.
