Turkish Delight
Ingredients
Directions
Make the mixture
Soak the gelatine in cold water for one hour.
In a pot, combine boiling water, sugar, gelatine, and cold water, stirring constantly.
Boil for ten minutes, then add tartaric acid, essence, and a few drops of carmine.
Set and serve
Pour the mixture into a buttered tin.
Once firm, dust with icing sugar and cut into pieces.
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
- Leaf gelatine
- Forms the gel that gives the candy its firm, sliceable, chewy structure once cooled.
- Sugar
- Provides sweetness and the bulk of the candy's body as the boiled syrup thickens.
- Tartaric acid
- Adds a sharp tang that balances the sweetness and helps keep the sugar from turning grainy.
- Essence
- Supplies the main flavour, giving the candy its aroma.
The step that matters
Boiling for ten minutes. Boiling evaporates water and concentrates the sugar, so the candy sets firm when cooled. Stopping early can leave it soft and sticky, while boiling too long can make it tough.
“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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