Turkish delight

Going to make this again for a friend who loves Turkish delight...And have brought some sweet bags ready for christmas delights (excuse the the punn).

Going to make this again for a friend who loves Turkish delight...And have brought some sweet bags ready for christmas delights (excuse the the punn).

Took a bit of time thinking was it ok........Oh Yes it was worth the wait.

made these yesterday and mixed them in the cornflour and icing sugar this morning. They look and taste great! I added more rose water than stated,but they taste like turkish delight! Didn't have the tin size, but used a casserole dish that kinda worked,lol. But still came out great. Was a bit worried of retrieving the delight out of the dish, but with a spatula it came out wonderfully and sliced nice and clean into little squares. Giving them as xmas pressies :-)

I would like to make turkish delight for a christmas present. I have been unable to find gelatine powder only fine leaf gelatine. Is it possible to use leaf gelatine and if so, how many leaves would I need? (I have a pack 15 leaves) Many thanks

Followed the recipe exactly and for some reason mine came out with the texture of Jelly, rather than turkish delight ?! It did taste lovely though Any idea's why it went like Jelly?

And Nicola...because this recipe uses such a large quantity of sugar (450g), I would not recommend using the same amount of sweetener. The texture will be different and I'm not sure it's healthy to eat that much sweetener!

Hello Kate. Well there's no chocolate in this recipe, so it's not really designed to be covered by chocolate. If you leave the icing sugar off, that might work? Good luck.

How do you get the chocolate to stick!!!! mine keeps slipping off. it tastes great but looks awful which means I cannot possibly give it as gifts and am forced to eat it myself!

Hi, I am a diabetic and absolutely love Turkish Delight, could you please tell me if this recipe could be adapted to use sweetener rather than sugar. thank you.

excellent results, i half dipped mine in chocolate and gift wrapped them.

We wouldn't recommend freezing Turkish delights. But if you store them in an airtight container and keep in a cool, dry place, they should last for about a month.

Hope helpful!

I want to make this turkish delight for a Christmas hamper; but i want to make it in advance. Can you freeze it? or is is best to make it for nearer the time? Thank you!

I was worried about this recipe due to the negative comments some other have about their experiences of making this version of the turkish delight recipe. I even looked for another recipe to use but couldn't as I didn't have all of the ingredients. So I stuck to this one and I am glad I did. The recipe makes perfect turkish delight. All the steps were correct and I was very pleased with the outcome. I used a slightly smaller tin (but only very slightly) and the size of the cubes was perfect. I have dusted half of them with the sugar and cornflour mixture as advised in the recipe, and I rolled the other half in lightly toasted dessicated coconut. They really were perfect and I have wrapped them up as a birthday present for someone. A tip that might help others when coating these is to cut the squares while the turkish delight is still in the tin. Then, pierce the cube with a cocktail stick and get it out of the tin with a well oiled spatula. The mixture is extremely sticky until coated so this is much less messy!

A brilliant recipe that I will try again!

If you plan on using the pan measurement stated, you'd need to quadruple this recipe! I've no idea what the finished product will taste like (am a bit concerned regarding a previous comment speculating on perhaps it needing more water), but luckily I lined my pan with greeseproof paper and was able to curl it up to cover half the pan - it's still pretty thin but thick enough to make into cubles (albeit small ones). I sure hope it's not totally screwed as we're on a really tight budget and the thought of wasting all those ingredients is pretty upsetting! :(

Something is wrong with this recipe! 255ml of water produces a 3mm layer of rubber in a 20x25cm pan. Should it be 1255ml of water?

Didnt find this as good as the Rachael Allen recipe as this one didnt taste as good.I think i will stick to the stirring for an hr !

So easy with great flavour and texture. Really nice to find a recipe that does not use cornflour so you don't have to stand over the pot and stir for ages. May not be authentic, but thankyou. I recently had to make this to go with coffee for 120 people!If you don't use silican containers to set it in then you are creating work and frustration for yourself. I use 2 teaspoons of rosewater and 2 teaspoons of rose syrup.Perhaps the biggest change was that after 2 weeks of experimentation I replaced the water and food colouring with the following. Combine 500g frozen raspberries and 1200ml water in a saucepan, bring to boil, boil 5 minutes, cool then strain.This makes enough for 4 batches, and you can measure out and freeze what's leftover.Oh, and the longest that these lasted was 2 weeks.That was because people will eat them if they can see them, and quickly I may add.I don't know if they will last any longer!

At last! Homemade Turkish Delight that's just like the real thing - for me this is the pink and white kind I used to get every Christmas packed in a little round balsa wood box, equaled only by Greek Delight (Loukoumi) Two ideas: I made a second batch, left it white and added a drop or two of peppermint essence (traditional I think) And cutting it up is gummy and difficult but it slid easily out of the greased pan when set and I started by cutting it in half with kitchen scissors, dunking the cut edges in the icing sugar mixture as I went along. I put it immediately into an airtight plastic box and still it went a little crispy around the edges. The Turkish Delight of my childhood was always smothered in lots more icing sugar and that may be the key to keeping it nice and tender. A keeper!
Marilyn, Calgary, Canada.

Does any one know how long these last...Was hoping to start early in time for Christmas...These sound ideal..

This is the best recipe I have ever used and always get compliments. I add 3 drops of pure Rose Essential oil and Rose water. Truly the best recipe Ever! Therese, Cape Town, South Africa

This sound lovely, and i would love to make this and gift box some up for my mum as its her favourite sweet. Just one question though, what kind of oil did others use to oil the baking tin???

Made this at christmas for a gift, tried some and it was lovely. Used high quality culinary rose water and was enough. Best turkish delight I have ever tasted

I made this as a gift. It worked well, however I had to add alot more rose water and red colour in order to achieve the flavour and colour. I guess this is personal though! Also, there was alot of scum as it boiled, don't be alarmed if this happens to you as it disappears! Worth a try though.