Turkish DelightFrom lohashim 7 years ago
- 3/4 cup granulated sugar shopping list
- 1-2/3 cups water shopping list
- 1/8 teaspoon cream of tartar shopping list
- 2¼ cups confectioners' sugar, plus additional for coating shopping list
- 1/2 cup cornstarch shopping list
- 1/2 teaspoon almond extract shopping list
- 1/2 cup slivered almonds, toasted shopping list
- vegetable oil for greasing the pan shopping list
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.
- 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.
The Cooklohashim Riyadh, SA
The Rating2 people
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.berry in Riverside loved it