Homemade Turkish Delight

Recipe card

Homemade Turkish Delight

Prep 20 minCook 1 hr 15 minTotal 13 hr 35 minYield About 36 pieces

Equipment: Two heavy saucepans, candy thermometer, whisk, parchment-lined square pan, oiled knife

Ingredients

800 g granulated sugar 350 ml water, for syrup 1 tbsp lemon juice 150 g cornflour (cornstarch) 900 ml water, for starch mixture 1 tsp cream of tartar 1 tbsp rosewater, optional 100 g chopped pistachios, optional 50 g icing sugar, for coating 50 g cornflour, for coating

Instructions

1. Prepare pan

   Line a 20 cm square pan with parchment. Mix coating icing sugar and cornflour; dust parchment generously.

2. Cook syrup

   In a heavy saucepan combine sugar, 350 ml water and lemon juice. Stir over low heat until dissolved, then boil without stirring to 115°C (239°F).

3. Cook starch base

   In a second heavy pan whisk cornflour, cream of tartar and 900 ml water until smooth. Cook over medium heat, whisking, until thick and translucent.

4. Combine and cook

   Carefully stream hot syrup into starch mixture while whisking. Lower heat and cook, stirring continuously, 45 to 60 minutes until very thick, glossy and pale amber.

5. Flavour and set

   Stir in rosewater and pistachios if using. Spread in pan and smooth top. Cool, cover loosely and leave at room temperature overnight.

6. Cut and coat

   Lift out, cut into small squares with an oiled knife, then coat all sides in the starch-sugar mixture. Store airtight.

How to tell when it is ready

The sugar syrup reaches 115°C (239°F); final mixture is glossy, translucent and very thick.

Tips

• Use a reliable candy thermometer.
• Whisk the starch slurry until completely smooth before heating.
• Stir constantly after syrup is added to prevent scorching.
• Let the slab set overnight before cutting.

Troubleshooting

• If the mixture is too thick, add liquid a little at a time.
• If browning too quickly, lower the heat and cover loosely.

Substitutions

• Use a similar neutral cooking oil.
• Choose a suitable dairy-free alternative where practical.

Variations

• Adjust the seasoning to taste.
• Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

• Serve with Turkish coffee or tea.
• Add to a small sweets platter.
• Pair with dried apricots.
• Offer plain pieces alongside fresh berries.

Make ahead

Prepare suitable components ahead and store them safely. Store airtight in a cool, dry place for up to 2 weeks; keep pieces coated and separated.

Storage

Store airtight in a cool, dry place for up to 2 weeks; keep pieces coated and separated.

Food safety

Hot sugar syrup causes severe burns. Use a candy thermometer, keep children away from the stove and avoid touching or tasting the hot mixture. Contains optional nuts.

Frequently asked questions

Why is the mixture not setting?

It may need a longer cook to evaporate water; cook until very thick and glossy, then let it set overnight.

How should I store homemade turkish delight?

Store airtight in a cool, dry place for up to 2 weeks; keep pieces coated and separated.

Serve with Turkish coffee or tea. Store airtight in a cool, dry place for up to 2 weeks; keep pieces coated and separated.