I had a reader ask me if I could make this recipe for her daughter. Her it is Lori, thank you for reading. This recipe was fairly simple to make. You do have to be organized and have everything you will need sitting out. It moves quickly. You can see my first attempt at Turkish Delight here in my That’s a Wipe: Turkish Delight section. Warning: It’s not pretty.
You will need.
1 1/2 cups (350 ml) water
3 cups (600 g) granulated sugar
3 tbs (45 ml) light corn syrup
1/2 cup (120 ml) lemon juice (you can substitute lemon juice for a different flavor like orange juice, grapefruit juice, pineapple juice, grape juice)
3 (.25 ounce) envelopes unflavored gelatin
1 1/2 cup (180 g) flour
1 1/2 cup (360 ml) cold water
1 tbs (15 ml) vanilla extract
a few drops of red food coloring (the recipe is a light yellow color naturally but I wanted it red like the movies)
3/4 cup (110 g) chopped pistachio nuts (optional)
confectioners’ sugar for dusting
Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan.
Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
Stir together lemon juice and water, sprinkle with gelatin, and set aside.
The liquid will absorb the gelatin and it will look a little something like this if you fold it over.
Hey, I was curious.
In a small bowl, dissolve flour in 1 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
Remove syrup from heat, stir in lemon juice mixture, vanilla, food coloring and pistachios.
Sprinkle a 8×8-inch pan generously with confectioners’ sugar.
Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and coat each with confectioners’ sugar. Store at room temperature in an airtight container.