Rose and Lemon Turkish Delight Selection Box 215g

Product Information

Once dissolved, brush down the sides of the pan with a wet pastry brush (this prevents sugar crystals from forming). Turn the heat up, insert the thermometer and bring to a boil. Without stirring, cook until the temperature on the thermometer reaches 115C/239F. This will take around 10 minutes. Once it reaches that temperature, remove the syrup from the heat and let it cool slightly. Remove the pan from the heat and stir in the rose water, half the lemon juice and the pinkfood colouring, until the mixture is very pale rose. Let the Turkish delight air dry for 24 hours after cutting it. This will prevent homemade Turkish delight from sweating. Lightly oil a large piece of cling film and press well into your tin or dish, leaving enough overlap on each side to fold over and cover the top of the Turkish delight once made.

Superfine (Baker’s sugar): Superfine sugar is just smaller granules of granulated sugar, and if you can't find it, it's easy to make at home. Add granulated sugar to a food processor and pulse for about 30 seconds or so. Plain granulated sugar will also work; the candy will be a little less sweet. Do not store Turkish delight in the fridge, as the fridge would make it sweat, drawing more moisture out of the candy. Perfect for Gift Giving Food coloring: This is optional and you can use it if you want a pink hue. You can skip it all together or use a little pomegranate juice to color it.Turkish Delight or Lokum as it’s known in Turkey is a delicately flavored jelly candy, perfect for serving any time of year. This recipe is scented with rosewater but you can use cinnamon, orange, vanilla or bergamot instead. Photos: Caitlin Bensel Flavor and set the candy: Remove from the heat and set aside for 5 minutes. Stir in the rose water and 1 to 2 drops of red food coloring. (If using chopped nuts, stir them in now.) Pour the mixture into the prepared dish. Leave it in a cool place on your countertop overnight. Ten to 12 hours is ideal, but if you’d like it to set even more you can leave it for up to 24 hours. Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming. Once smooth, use a silicone spatula to scrape down and clean the sides of the pan. Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know before using this Turkish delight recipe… Carefully turn out the Turkish delight and cut into 24 squares with a lightly-oiled knife. In batches, toss the squares in the icing sugar mixture until they are well coated.

Classic Turkish delight flavours include rose, lemon and fruits, whereas premium varieties contain pistachios, hazelnuts, mastic and dates. Cut the Turkish delight: Dust a cutting board with some of the reserved dusting mixture and transfer the candy to the prepared cutting board. Use a sharp knife or a bench scraper to cut straight down through the candy. Do not drag the knife to cut into cubes. Once cut, coat each cube in the dusting mixture.

Rose Water –The key flavour. It’s best not to substitute this if you can help it. Rose is the traditional Turkish delight flavour after all! Food Colouring –Using red colouring is easiest to achieve a delicate pink finish. I recommend using gel, as it’s more concentrated and doesn’t affect the consistency as much as liquid colourings. While every care is taken to ensure that our product information is correct, food products and recipes are constantly being reformulated meaning that ingredients, allergens, dietary and nutritional content may change from time to time. Given this fact you should always read the product label and not rely solely on the information provided on web listings.

Throughout Turkey, these delicate candies are shared to close a meal with coffee, placed on dessert trays for holidays, weddings and other special occasions. Basically, people enjoy them whenever they can all year long! History and Origins of Turkish Delight Unless you’re an expert candy maker then a candy thermometer is helpful to get to the proper hard ball sugar stage (250°F) for setting this candy. Coat each cube in cornflour then leave to cure at room temperature for a few hours. They should form a crust. In a clean, heavy-based saucepan add the sugar, lemon juice and 250ml/9fl oz of water. The mixture should reach about halfway up the pot. Heat gently to dissolve the sugar, stirring occasionally with a clean, metal spoon. This will take about 15 minutes.Sugar, Maize Starch, Water, Icing Sugar, Natural Flavour (Rose and Lemon), Colouring(E129, E124), Acidity Regulator: Citric Acid. Make the sugar syrup: Combine the superfine sugar, lemon juice and 1 ¾ cups water into saucepan and set over medium low heat until the sugar is dissolved. Turkish Delight, also known as Lokum, is a delicately flavored, fragrant, chewy jelly candy that has been a hallmark of my homeland, Turkey, since Ottoman times. It’s one of my absolute favorite recipes and I’m happy to share it with you.

Decorate with glitter: If using, go ahead and sprinkle the edible glitter over the Turkish delight. Lokum is an important part of the Ottoman cuisine culture, adapted by many Middle Eastern and Balkan countries, with variations.Rosewater is one of the most common flavors of Turkish delights but there are endless variations. Once you start making it at home there is little doubt you will come up with a few of your own. Remove it from the pan and cut into cubes. Leave them spaced apart on a chopping board at room temperature for 24 hours to sweat.