Ingredients

How to make it

  • Line a 9 x 5-inch loaf pan with wax paper, overhanging the edges by at least 2 inches.
  • Lightly oil the paper and set the pan aside.
  • Combine the granulated sugar, 2/3 cup water, and cream of tartar in a heavy small saucepan,
  • set over medium heat.
  • Stir until the sugar is completely dissolved and the mixture comes to a boil.
  • Clip a candy thermometer to the inside of the pan and cook without stirring until the syrup reaches 260°F (hard ball).
  • Turn off the heat and cover the pan to keep the syrup warm.
  • Combine the remaining 1 cup water with 2 cups confectioners' sugar and the cornstarch in a heavy medium saucepan.
  • Set the pan over medium heat.
  • Stir until the sugar and cornstarch completely dissolve and the mixture comes to a boil.
  • It will quickly become a thick paste.
  • Immediately add the warm sugar syrup and stir until the mixture is creamy white and smooth.
  • Return the mixture to a boil and cook for 5 minutes, stirring constantly.
  • Remove from the heat.
  • Add the almond extract and the almonds all at once, and mix until thoroughly combined.
  • Spread the mixture into the prepared loaf pan.
  • Let the candy rest at room temperature overnight or until it is firm, at least 6 to 8 hours.
  • Remove the candy from the pan by lifting the wax paper.
  • Sprinkle the top of the candy with the remaining 1/4 cup confectioners' sugar.
  • Cut the candy into bite-sized pieces and roll each piece in additional confectioners' sugar to keep them from sticking together.
  • Store the sugared pieces in an airtight container, in layers separated by wax paper, at room temperature for up to 2 weeks.
  • Makes about 1 pound.
  • VARIATIONS
  • Apricot Turkish Delight: Substitute 1/2 teaspoon vanilla extract for the almond extract and 1/2 cup finely chopped apricots for the almonds.
  • Banana Almond Turkish Delight: Substitute 1 teaspoon natural or artificial banana flavoring for the almond extract.
  • Lemon Turkish Delight: Substitute 1/2 teaspoon lemon extract for the almond extract.
  • Mint Turkish Delight: Substitute 1 teaspoon mint extract or 1/4 teaspoon peppermint oil for the almond extract. Omit the nuts.
  • Pistaschio Orange Turkish Delight: Substitute 2 teaspoons orange-flower water for the almond extract and 1/2 cup whole shelled pistachio nuts for the almonds.
  • Red Hot Turkish Delight: Omit the almond extract and almonds. Instead, add 1 teaspoon crushed red chili flakes and 1/2 cup pecan pieces.
  • Rose Turkish Delight: Substitute 2 teaspoons rose water for the almond extract.

Reviews & Comments 6

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  • jennyhs 4 years ago
    Alexander kassal, "Give me a vword, any vword, and I show you de meaning of dat vword is Greek...put some vWindex on it..."
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  • jennyhs 4 years ago
    Thank you! I love these & they're too expensive in the candy store. Can't wait to try making them at home.
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  • kidaria 5 years ago
    Looks wonderful!
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  • alexander_kassal 6 years ago
    Really great recipe, but the Turks 'borrowed' the idea from what the Greeks invented and called Loukoumi!
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  • coffeebean53 6 years ago
    Wonderful!!! I've added this one to my Christmas 2008 list. Thanks for a great post. :)
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    " It was excellent "
    berry ate it and said...
    I love this dessert... I buy Turkish delight in Turkish food stores or restaurants... Mmmmmm, I have tried to prepare it but last time was a mess! Hope to try it again! Thanks for share it.
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