This post may contain affiliate links. Where I make a small commission on purchased items, at no extra cost to you. See my disclosure for details.
(This post has been updated from the original April 2012 version to provide a better experience for you)
Want to make your own Turkish delight but no idea where to start? Made it before and don’t know how to stop it sweating? You’re in the right place! This step by step Turkish delight recipe has a non traditional twist. Making it quicker and easier to create these delicate, rose flavoured treats at home. Including lots of helpful tips, and a solution to prevent sweating! Keep reading for the full recipe…
Turkish delight recipe video tutorial
In this short, step by step video, you can see just how easy it is to make Turkish delight at home. Alternatively, keep reading for plenty of tips, FAQs, and helpful info about the recipe, ingredients and timings.
What is traditional Turkish delight made of?
Traditional Turkish delight is made using water, cornflour, lemon juice, sugar, rosewater and a little colouring. It takes quite a long time to make.
Does Turkish delight have gelatine?
Traditional Turkish delight doesnothave gelatine. It’s set using only cornflour, but takes a long time to make as a result.
It’s worth pointing out that this Turkish delight recipe is not a traditional one. It adds gelatine to speed up the process, making it quicker and easier for you to make it at home.
What does Turkish delight taste like?
Turkish delight has a very soft gel like texture with a delicate rose water flavour. There are other flavours of course, but the traditional one is rose. It’s quite a subtle floral flavour, butveryunique.
Is Turkish delight healthy?
Absolutely not! Turkish delight is filled with lotsof sugar, and then rolled in yetmoresugar before you eat it. It’s definitely a treat, not a healthy snack!
Can you store Turkish delight in the fridge?
Turkish delighthatestemperature change. Plus, refrigeration draws moisture out of food which will only make it sweatmore. I strongly advise youdo notstore your Turkish delight in the fridge.
Instead, store it in a cool place away from heat sources, like direct sunlight or radiators.
Ingredients and substitutions
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…
- Sugar –Only use regular caster sugar in Turkish delight (superfine in the US). If you use golden caster or brown sugar it will make it too dark, so you won’t get that delicate pink colour.
- Lemon –Don’t used bottled lemon juice. If you’re going to the effort of making your own Turkish delight, do it justice with freshly squeezed lemon juice. It tastes much better.
- Cornflour –Cornflour (cornstarch in the US) is an important ingredient, and used to thicken the mixture. Don’t substitute this for anything else.
- Xanthan Gum –This helps to stabilise the mixture and prevent sweating after it’s made. You can leave it out, but you may run into problems later as a result.
- Gelatine –Use gelatine powder as a non traditional cheat to set your Turkish delight quicker and easier.
- 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.
- Icing Sugar –Also known as confectioners sugar, any brand will do here. Just be sure to sift it first to remove any lumps.
Turkish delight recipe tips and troubleshooting
Here are some tips I think you’ll find helpful when making Turkish delight.
- Always add water to corn flour and not the other way around. It mixes SO much easier!
- Make your Turkish delight aslightlydarker colour than you want the end product to appear. It lightens slightly once set.
- Add your colouring a little at a time. You can always add more but you can’t take it out!
- If your knife is sticking when slicing up the Turkish delight, you can coat it carefully in alittleoil.
- Store your Turkish delight in a metal container, as storing in plastic tubs can increase sweating.
- Is your Turkish delight leaking water after setting? See how to stop Turkish delight sweating for help.
- Don’t roll your finished Turkish delight in icing sugar for storage. This will cause it to sweat. Instead, store in corn flour and roll in icing sugarjustbefore you eat it.
Time management
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some timing info to help make your life easier!
- It will take you around 5 minutes to prepare your ingredients.
- Cooking your Turkish delight will take approximately 30 minutes.
- You then need to allow at least 20 minutes for your Turkish delight to cool after cooking.
- To achieve a proper set, leave at room temperature overnight.
- If you’re not eating all your Turkish delight straight away, you need to allow a further 24 hours to allow natural sweating. Followed by time to coat each piece in cornflour, and cure for a few hours before storage.
If you like this recipe…
…you might also like:
- Oreo fudge
- Bonfire toffee
Homemade Turkish Delight – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
PLEASE NOTE THERE ARE SOME LONG WAIT TIMES IN THIS TURKISH DELIGHT RECIPE.
Read the recipe all the way through, before you begin, to ensure you have enough time.
Ingredients
Here is what you will need to make 36 cubes.
- 500ml (2 Cups + 1 tbsp) Water,divided
- 375g (1 + 3/4 Cups + 2 tbsp) Caster Sugar
- 1 x Lemon,juice only
- 75g (1/2 Cup + 2 tbsp) Cornflour,plus extra for dusting
- 1/2 tsp Xanthan Gum
- 25g (3 tbsp) Gelatine Powder
- 2 tbsp Rose Water
- Red Food Colouring
- 200g (1 + 1/2 Cup) Icing Sugar, for dusting
Essential equipment
- Large Saucepan
- Wooden Spoon
- Jug
- 20cm (8″) Silicone Pan *
*if you don’t have a silicone pan, line a normal baking tin with baking paper and grease/coat in cornflour as per the recipe.
Instructions
First add 300ml (1 + 1/4 Cups) of the water, the sugar (375g | 1 + 3/4 Cups + 2 tbsp) and the lemon juice (of x 1 lemon) into your saucepan, and set it over a low heat. Stir continuously with a wooden spoon until the sugar has dissolved.
Now increase the heat a little, and bring it up to the boil. Meanwhile, add the cornflour (75g | 1/2 Cup + 2 tbsp) and xanthan gum (1/2 tsp) into a jug, then pour in the remaining 200ml (3/4 Cup + 1 tbsp) of water. Stir until the cornflour has dissolved.
Sprinkle the gelatine powder (25g | 3 tbsp) over the top, then stir into the liquid.
By now the sugar mixture should be boiling…
Next, pour the cornflour liquid into the pan, and stir continuously. Until the gelatine has dissolved.
Now bring the mixture up to the boil, and simmer for around 20 minutes. Stir often, until it becomesverythick, glossy and wallpaper paste like.
Then remove from the heat and allow to cool for 20 minutes, stirring every now and then to release trapped heat.
Once cooled, add the rosewater (2 tbsp) and a little red food colouring at a time. Until you get a dark pink colour. This will lighten slightly once it’s set.
To prepare your pan, lightly oil the base and sides, then dust with cornflour, and tap out any excess. If you’re using a normal baking pan, line with baking paper firstthenoil and dust with cornflour.
Pour your Turkish delight into the prepared tin, and smooth out as best as you can. Leave to set overnightat room temperature.
How to stop Turkish delight sweating
In the morning, remove it from the pan and slice into cubes. Space them out on a chopping board and leave to sweat at room temperature for24 hours.
Now coat each cube in a layer of cornflour, and space apart on a baking tray. Leave at room temperature to cure. It will take at least a few hours and should form a dull crust around each cube.
If, during this process, you notice any cubes still seeping water – simply roll them in more cornflour and leave to cure again until a crust forms.
Once all your cubes arecompletelycovered in a cornflour crust, store in a lined metal tin exactly as they are. Make sure you space them apart too – if they are touching it can cause them to sweat again.
When you would like to eat some, simply roll in icing sugar and enjoy. Avoid rolling in icing sugar in advance as this will cause them to sweat again.
If you’ve followed each step to the letter, your homemade Turkish delight should last up to 1 week.
How to store homemade Turkish delight
Storing homemade Turkish delight properly isveryimportant. Keep it in acool dry place. Not on the kitchen side, not in the fridge anddefinitelynot anywhere near sunlight or radiators.
I’m thinking more like a pantry or a place that stays cool all year round, even when the heating gets switched on. (Yep, simply switching on the heating will make it sweat again!)
Loved this Turkish delight recipe? Pin it!
Really Easy Turkish Delight - Printable Recipe
Yield: 36 Pieces
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
This delicate rose flavoured Turkish delight recipe is easier than traditional methods. Includes a solution to prevent sweating!
Ingredients
- 500ml (2 Cups + 1 tbsp) Water, divided
- 375g (1 + 3/4 Cups + 2 tbsp) Caster/Superfine Sugar
- 1 x Lemon, juice only
- 75g (1/2 Cup + 2 tbsp) Cornflour/Cornstarch, plus extra for dusting
- 1/2 tsp Xanthan Gum
- 25g (3 tbsp) Gelatine Powder
- 2 tbsp Rose Water
- Red Food Colouring
- 200g (1 + 1/2 Cup) Icing Sugar, for dusting
Essential Equipment
- Large Saucepan
- Wooden Spoon
- Jug
- 20cm (8″) Silicone Pan *
Instructions
PLEASE READ THE WHOLE RECIPE BEFORE BEGINNING
(If you want to stop your Turkish delight sweating once made, it will take a few days.)
- Add 300ml (1 + 1/4 Cups) of the water, the sugar and lemon juice into the pan. Stir until the sugar has dissolved then bring to the boil.
- Add the cornflour and xanthan gum into a jug then pour over 200ml (3/4 Cup + 1 tbsp) of water. Mix until the cornflour has dissolved.
- Sprinkle over the gelatine and stir, then pour the mixture into the pan.
- Stir continuously until the gelatine has dissolved then bring to the boil and simmer for 20 mins until thick, glossy and a wallpaper paste like consistency.
- Remove from the heat and cool for 20 mins. Then stir in the rose water and food colouring.
- Oil your pan and dust with cornflour. Tap out any excess. Then pour in your Turkish delight and leave to set overnight at room temperature.
How to stop your Turkish delight sweating
- 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.
- Coat each cube in cornflour then leave to cure at room temperature for a few hours. They should form a crust.
- Line a metal or cardboard container with baking paper and place your Turkish delight inside spaced apart so they are not touching each other. Store in a cool dry place away from all heat sources. (i.e. sunlight, radiators etc) Roll in icing sugar just prior to eating.
Notes
See the main post for a more detailed, step by step picture recipe.
Be sure to read the 'What you need to know' section (especially the 'Recipe tips' part!) for lots of helpful information before you begin making this recipe.
*if you don’t have a silicone pan, line a normal baking tin with baking paper and grease/cornflour as per the recipe.
If stored correctly, this should last up to 1 week.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.
Nutrition Information:
Yield: 36Serving Size: 1
Amount Per Serving:Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 0g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
I want to see YOUR confectionery making!
Have you made this gorgeous Turkish delight? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagramor email me at emma@kitchenmason.com.
