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Turkish Delight

Recipe from: 8/4/2006 12:00:00 AM

Ingredients 8
Servings 30
Time 30


  • 545
    Castor Sugar
  • 125
    Liquid glucose
  • 100
  • 0
    Grated zest of 1 lemon or orange
  • 0
    2 drops yellow or orange food colouring
  • 20
    Gelatine powder
  • 125
    Sifted icing sugar, for dusting
  • 125
    Sifted cornflour, for dusting


Place the castor sugar, liquid glucose and 170ml water in a saucepan. Heat over a gentle heat, stirring until the castor sugar has dissolved. Then increase the temperature and bring the mixture to the boil. If crystals form on the side of the pot, brush them down with a wet pastry brush. Boil until the mixture reaches hardball stage (115ºC on a sugar thermometer), or test it in a cup of cold water ? a small spoonful of the mixture should form a firm ball when dropped into a cup of cold water. Mix the cornflour with 150ml water to form a smooth paste. Remove the saucepan from the heat and slowly add the cornflour paste to the sugar mixture, whisking continuously. Return to the heat and bring to the boil. Stir over a medium heat to cook the cornflour until the mixture becomes less cloudy. Remove the saucepan from the heat and stir in the grated lemon or orange zest and the food colouring. Mix the gelatine powder with 150ml water, and set aside for a few minutes. Once the gelatine has absorbed the water, heat it in a bowl over a saucepan of simmering water or in the microwave until no visible grains remain and it is runny. Take care not to let it boil. Add the melted gelatine to the sugar mixture and whisk well. Line a 20cm square container with aluminium foil and spray generously with non-stick spray. Pour the Turkish delight mixture into the container. Allow to cool, then refrigerate overnight until firm. Mix the sifted icing sugar and cornflour and use it to cover a clean surface. Turn the set Turkish delight out onto the sifted mixture. Dust a sharp knife with the mixture and cut into small cubes. Dust all sides of the cubes with the icing sugar and cornflour and then leave out on a wire cooling rack overnight to dry. Store in an airtight container until ready to eat.



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