Turkish Delight
Ingredients
Directions
Make the syrup
Soak the gelatine in ½ cup of boiling water until melted.
Boil the sugar with the remaining water for 5 minutes.
Pour the hot sugar mixture over the melted gelatine.
Set the sweets
Add flavouring and stir well.
Pour the mixture into a wet dish. If desired, add food coloring.
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
- Loaf sugar
- Provides the sweet bulk and, once boiled, the sugar structure that sets firm.
- Gelatine
- Forms the gel that gives Turkish delight its soft, chewy set.
- Water
- Dissolves the sugar and gelatine so the mixture can be boiled and combined evenly.
The step that matters
Boiling the sugar with water for 5 minutes. The sugar must reach a concentrated syrup before it meets the gelatine. Boiling for the stated time concentrates the sugar so the mixture sets firm rather than staying runny.
“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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