Turkish Delight
Ingredients
Directions
Make the candy
Dissolve gelatine in cold water.
Add boiling water and sugar, then boil quickly for 20 minutes, stirring well.
Remove from heat and stir in tartaric acid, flavoring, and coloring.
Set and finish
Pour mixture into buttered tins and let set overnight.
Cut into squares and roll in powdered sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Forms the gel that gives Turkish Delight its firm, tender, sliceable body.
- Sugar
- Sweetens the candy and, when boiled, helps build a thick syrup that sets firm.
- Tartaric acid
- Adds acidity that balances the sweetness and helps keep the sugar from crystallising.
- Powdered sugar
- Coats the cut pieces so they do not stick together.
The step that matters
Boiling the sugar syrup. The mixture must be boiled long enough to concentrate the sugar and water to the right level; if it is under-boiled the candy stays soft and may not set firmly, while the stirring prevents scorching and uneven sugar concentration.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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