RCI-DS.003.0311.001
Turkish Delight
or (also loukoum), is a confection made from starch and sugar. It is often flavored with rosewater or lemon, the former giving it a characteristic pale pink color.
Prep15 min
Cook50 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- .5 cups cornstarch0 unit
- .5 cups water1 unit
- .5 tsp cream of tartar0 unit
- tbls rosewater or one of the following to taste:2 unit
- .5 tsp rose food flavoring0 unit
- .25 cup fruit juice0 unit
- tbl vanilla extract1 unit
- tbl orange extract1 unit
- tbl Crème de menthe liqueur1 unit
- Food coloring1 unit
- .5 cup chopped toasted pistachios or almonds0 unit
- icing sugar1 unitgranulated sugar, or desiccated coconut for dusting
Method
1
Combine sugar with 1.5 cups of water in a heavy-bottomed saucepan and heat over medium heat, stirring until the sugar fully dissolves. Bring the syrup to a boil and cook until it reaches 240°F (115°C) on a candy thermometer.
15 minutes
2
In a separate large saucepan, whisk together cornstarch and 2.5 cups of cold water until smooth, ensuring there are no lumps. Heat this mixture over medium heat, stirring constantly, until it thickens into a paste.
10 minutes
3
Slowly pour the hot sugar syrup into the starch paste in a thin, steady stream, whisking continuously to prevent lumps from forming. Continue stirring until the mixture is fully combined and smooth.
5 minutes
4
Reduce the heat to low and continue cooking the mixture, stirring frequently to prevent scorching, until it becomes very thick and pulls away from the sides of the pan. This slow cook develops the characteristic gel-like texture of Turkish Delight.
45 minutes
5
Remove the pan from heat and stir in rosewater or your chosen flavoring, along with a few drops of food coloring if desired. Mix thoroughly until the color and flavor are evenly distributed.
2 minutes
6
Lightly grease a square baking pan and dust it generously with icing sugar, then pour the hot mixture in evenly and smooth the top with a spatula. Allow it to cool at room temperature until fully set.
240 minutes
7
Once set, dust the top surface generously with icing sugar and turn the slab out onto a cutting board also dusted with icing sugar. Use an oiled knife to cut the confection into small, even cubes.
5 minutes
8
Toss the cut cubes thoroughly in icing sugar to coat all sides, preventing them from sticking together. Store in an airtight container layered with icing sugar at room temperature.
5 minutes