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This recipe is classed as intermediate

Rating 3.55 / 5 (798 votes)

Prep time:
15 min, plus 24 hrs setting time
Cook time:
25 min
Makes about 40 pieces

Merrilees Parker's pretty pink rose-scented cubes of Turkish Delight make a delectable treat and would make an ideal gift


1. Lightly oil a 20x25cm baking tin.

2. Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.

3. Heat gently until the sugar and gelatine have dissolved, stirring continuously.

4. Bring to the boil without stirring.

5. Reduce the heat and simmer for 20-25 minutes.

6. Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

7. Pour the mixture into the oiled tin and leave to set for 24 hours.

8. Cut into squares.

9. Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

10. Store in an airtight container, between layers of greaseproof paper.

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Latest Comment


Unfortunately this is NOT Turkish delight but just flavoured jelly.

vineatech vineatech  Posted 02 Sep 2014 5:36 PM

It's nice but a bit too firm compared to others I've eaten. Took me ages to prise it out of the tin as well.

ChantalS2289 ChantalS2289  Posted 15 May 2014 7:28 AM

just eating this delicious turkish delight,,and it is
a delight,,the perfect receipie

WilliamS7754 WilliamS7754  Posted 26 Apr 2014 1:51 PM

I have just tried this using vegi gel instead of gelatine, as the packet said a lot less was needed to set this amount of liquid I used the amount the pack suggested. Other than that I followed the recipe and it al seemed to be going well but it has set to the texture of Kendal mint cake, a crumbly crystallised (but tasty) slab. Any idea what I did wrong?

EllieY64063 EllieY64063 Posted 19 Dec 2013 3:46 PM

You wont be able to stop eating this it's yummy

ANNC721 ANNC721 Posted 19 Oct 2013 5:15 PM

I used vegetarian gel in place of the gelatine. It was just as effective & resulted in an equally good result. Set firmly & the texture was great.

ElaineS69783 ElaineS69783 Posted 21 May 2013 10:01 PM

just made my 1st turkish delight following this recipe and had no trouble at all even though there are some prity cautious comments on here

wayneW18078 wayneW18078 Posted 06 Dec 2012 9:25 PM

This is not Turkish Delight - Turkish Delight should never contain Gelatine

AdrianW56466 AdrianW56466 Posted 03 Dec 2012 7:50 PM

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).

ANNC721 ANNC721 Posted 12 Oct 2012 6:51 PM

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).

ANNC721 ANNC721 Posted 12 Oct 2012 6:51 PM

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

ANNC721 ANNC721 Posted 15 Sep 2012 12:24 PM

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 :-)

heidiD64822 heidiD64822 Posted 21 Dec 2011 3:11 PM

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

NicoleE81343 NicoleE81343 Posted 17 Dec 2011 3:11 PM

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 Smile Any idea's why it went like Jelly?

kerasi89 kerasi89 Posted 02 Dec 2011 1:21 PM

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!

Charlotte - Good Food Charlotte - Good Food Posted 31 Oct 2011 10:58 AM

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.

Charlotte - Good Food Charlotte - Good Food Posted 31 Oct 2011 10:49 AM

kateJ7948 kateJ7948 Posted 29 Oct 2011 10:19 PM

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!

kateJ7948 kateJ7948 Posted 29 Oct 2011 10:02 PM

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.

NicolaS1749 NicolaS1749 Posted 29 Oct 2011 7:42 AM

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

lynnB78753 lynnB78753 Posted 24 Oct 2011 7:14 PM

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!

Deborah - UKTV Deborah - UKTV Posted 13 Oct 2011 4:49 PM

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!

IslaM89743 IslaM89743 Posted 10 Oct 2011 6:14 PM

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!

LilyB53884 LilyB53884 Posted 13 Sep 2011 1:50 PM

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! :(

JocastaW16128 JocastaW16128 Posted 03 Aug 2011 4:22 PM

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?

LynnB73899 LynnB73899 Posted 09 Feb 2011 8:45 AM

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 !

sheenaG75606 sheenaG75606 Posted 16 Nov 2010 10:42 AM

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!

JackieW6592 JackieW6592 Posted 19 Oct 2010 5:54 AM

JackieW6592 JackieW6592 Posted 19 Oct 2010 5:33 AM

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.

woodme woodme Posted 02 Feb 2010 5:04 AM

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

Ruth Primmer Ruth Primmer Posted 02 Dec 2009 1:00 PM

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

Flowerdreamer Flowerdreamer Posted 26 Nov 2009 6:28 PM

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???

Joobes Joobes Posted 17 Sep 2009 12:37 PM

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

Kitty1976 Kitty1976 Posted 20 Jun 2009 4:20 PM

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.

Ally23 Ally23 Posted 30 Dec 2008 4:31 PM