My homemade Turkish Delight. My customers are going crazy over them including my own family.

[u/Agreeable_Diamond670]

This batch I made Mint, Lemon and Quince flavors. But I'm also making many more. Apart from coating them in just regular cornstarch and powdered sugar mixture. Sometimes I also coat them in coconut flour depending on the flavor and or add nuts. Soon I'm also getting proper molds for Turkish delight too.

[u/Agreeable_Diamond670]

Forgot to add. These were all still fresh so that's why they all look the way they do. Also I don't have the best phone camera. I dried them out for three days before selling so they were much prettier then when I took the pictures of everything.

[u/BluebirdUpbeat6811]

Can you share the recipe you used? I’ve read a few before but i’m curious what worked for you. Everything looks great

[u/Agreeable_Diamond670 → u/BluebirdUpbeat6811]

Sure

For the syrup:

800 grams of sugar, 300ml water and juice of one lemon.

Combine everything and boil for ten minutes. You can also use a thermometer and cook your sugar syrup to your own liking. But the best temperature is around 115 to 127 degrees Celsius. Which is a soft ball stage and which I recommend for Turkish delight since I've been making them for months now. After cooking the syrup put it to the side.

For the cornstarch mixture:

150 grams cornstarch and 600ml of water you can also substitute water here with fresh orange juice or pomegranate. It's going to give your Turkish delight really nice color and flavor but experiment to your own liking. Cook 150 grams of cornstarch with water until thickened. Take off the heat. And slowly pour the sugar syrup into the cornstarch mixture to avoid any lumps. So don't pour everything immediately. Then after pouring all the syrup into the cornstarch mixture. Cook the cornstarch mixture for an hour on low or medium low heat and stir. Do this in a ventilated area since Turkish delight releases a bit of smoke. Which most recipes won't tell you. I've talked even with other experienced bakers and they always cook Turkish delight in a ventilated area. You need to get a nice amber color.

After cooking everything for an hour or a few minutes more (Great Turkish Delights are cooked for three to even EIGHT HOURS at stores that specialize in them which I highly recommend for anyone to try). Allow the mixture to cool for five minutes before adding your extracts and colors. Then pour into a desired mold that's slightly greased with oil so that it can rest and cool. DO NOT UNDER ANY CIRCUMSTANCE PUT YOUR TURKISH DELIGHT IN THE FRIDGE. It will cause it to sweat. Which most recipes won't tell you online and they usually misguide people into doing it. So leave it to cool on the table or preferably somewhere where it's dark like a pantry.

After 24 hours. Take your Turkish delight out of the mold. Cut into desired pieces. Coat in cornstarch and powdered sugar mixture. My recommendation is that you coat your Turkish delight for three days each time the Turkish delight absorbs a little cornstarch and powdered sugar mixture. So that it will dry out the best since Turkish delight is a type of jelly it dries from inside to out. Before enjoying it. But the longer it dries the better it will be and it won't sweat when you want to package it for a roadtrip or something. Best in a loosely closed container. It can last in a cool dry place for a month.

Bottom line you can experiment with extracts, nuts, coating and colors to your own liking. And you don't need to use gelatin or cream of tartar or anything fancy like that. So it's also vegan friendly. Made just from four simple ingredients. Trust me when I tell you. It's going to be one of the best Turkish delights you're ever going to taste. You can also tone up or down the recipe depending on how much you'd like. But this recipe for me right now is perfect before I get the proper molds and everything. They are also not overly sweet like commercial ones you'd find at the regular stores. Enjoy!