Turkish Delight Recipe

My homemade Turkish delight recipe is chewy and sweet and so fun to make at home- no gelatin needed! It's perfect any time of the year and I've included tons of flavor variations. Watch the video below to see how I make this in my kitchen!

Course Dessert

Cuisine Turkish

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 97kcal

Author Arman Liew

Ingredients

1 1/2 cups + 2 tablespoons sugar
2 cups water
1 teaspoon lemon juice
7 tablespoons cornstarch divided
2 teaspoons rose water
1/2 cup + 3 tablespoons confectioners sugar

US Customary - Metric

Instructions

Slightly oil a small 9 x4-inch loaf pan and set it aside.
Add the sugar, lemon juice, and 160ml of water into a saucepan and cook until the mixture starts boiling. Lower the temperature and leave the mixture to cook without stirring for 15 minutes on a medium temperature until the mixture reaches 115C on a candy thermometer. Set aside the pan.
In a separate small pan, mix the rest of the water and five tablespoons of cornstarch. Cook while stirring until the mixture starts thickening. Set aside the pan.
Slowly start adding the gelatinous mixture to the warm sugar mixture while whisking. Once you incorporate everything, turn the heat on to low and occasionally stir so the mixture doesn’t stick to the bottom of the pan. Cook for 40-45 minutes.
Once the mixture turns yellowish in color, turn the heat off and add rosewater and color. Combine well and pour into the prepared container. Set aside over the night to cool.
The next day, grease a knife and cut the slab into small cubes. Dredge the cubes into the mixture of powdered sugar and remaining cornstarch and serve.

Video

Notes

STORAGE: Transfer the Turkish delight to an airtight container. If you need to stack the pieces, place a sheet of parchment paper between each layer to prevent them from sticking together. Store in a cool, dry place away from direct sunlight and moisture for up to 1 month.

Nutrition