Soggy Turkish Delight
by Danielle
Turkish Delight
But as you were so helpful with a previous query, I thought I'd try you on this one. I've made a batch of Turkish Delight with a recipe found on the internet. Once it's made, it is sliced into cubes and covered in a mix of confectionery sugar and cornflour. Despite storing it in an airtight container, between sheets of waxed paper, it has gone all gloopy. Basically it's soaked up all the sugar and even seems to leak liquid. I can't find any advice on the internet about this although I have found others whose Turkish Delight has similarly gone gloopy! Grateful for any solutions on keeping dry and non-gloopy. Thanks. Hi Danielle, I've really learned to love Turkish Delight. I never had it in the US, but it's pretty popular here in Australia. I thought it was disgusting the first time I tried it. :-) I thought it tasted like perfume. Anyway, it grew on me. Now I love it. I haven't made homemade Turkish Delight myself, but there's a little kebab shop in town that sells it. I think they make it themselves. I'll dash in today when I'm running errands and see if they can give me the answer to your soggy Turkish Delight dilemma. I did have a quick look around online, too, to see if I could come up with anything you may have missed. The two things I discovered was that apparently the weather (temperature and humidity) can contribute to gloopy Turkish Delight. And also, it apparently is quite a science to getting it right. You have to be careful not to overcook or under-cook the mixture. That wasn't very helpful because they didn't have exact times, etc. listed! Well, watch this space. I'll let you know what this lady has to say if I can catch her today. Now that we're discussing the subject, others are bound to want to give it a try! Here's a step by step recipe for those interested. Ingredients Needed:
Step 1 - Making the Syrup Combine 1 1/2 cups water, lemon juice, and sugar in medium saucepan. Stir over medium heat until sugar dissolves and it comes to the boil. Reduce heat to low and insert a candy thermometer. Simmer until the temperature reaches 240 degrees. Remove from heat and set aside. Step 2 - Making the Base Combine remaining 3 cups of water, cream of tartar, and cornstarch in saucepan over medium heat. Stir until mixture becomes smooth and begins to boil. When the mixture achieves a glue-like consistency, stop stirring. Add the syrup mixture that you made earlier and stir together for about 5 minutes until it is well combined. On low heat, simmer for an hour, stirring occasionally to keep it from burning on the bottom. The mixture will become a lovely golden color. When it does, add in the rosewater and stir well. Step 3 - Pouring the Turkish Delight Lightly grease the bottom and sides of a baking dish. (In the video she uses a loaf pan, but I think you'll find it easier with a cake pan.) Pour the mixture into the prepared pan, spread evenly, and allow to set overnight. You can refrigerate it if you like. Tip Turkish Delight out of the pan and cut into cubes. Toss each cube in the bowl of confectioners (powdered) sugar until thoroughly coated. You can store your Turkish Delight in an airtight container, separated in layers by wax or parchment paper. For those who don't want to make Turkish Delight themselves, but are still interested in trying this unique sweet, you can order it from Hotel Chocolat Like I said, it's not that popular in the States. But that's no reason why you can't have it sent 'across the pond.' :-) It's worth it! Angie
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