homemade turkish delight easy!!!

nannaC

Word of warning from NannaC I used sheet gelatine instead of powdered in my Turkish Delight this year and it will NOT SET. It is still rather gloopy in the fridge but as I am not wasting it will get some proper gelatine tomorrow an.ds re-simmer the mixture. Have been making this for the last 30 years and this is the omly time that it has failed so must be the sheet gelatine does not give a firm set. Also I always use a variation of the second recipe [no cornflour]

prettyflamingo

nannaC wrote: »

Word of warning from NannaC I used sheet gelatine instead of powdered in my Turkish Delight this year and it will NOT SET. It is still rather gloopy in the fridge but as I am not wasting it will get some proper gelatine tomorrow an.ds re-simmer the mixture. Have been making this for the last 30 years and this is the omly time that it has failed so must be the sheet gelatine does not give a firm set. Also I always use a variation of the second recipe [no cornflour]

Hi nannaC, what is your variation on the recipe if you dont mind posting it here? also i wonder why some recipes use cornflour in the mixture and some dont?! very odd that they can be so different! i guess i just have to try the different recipes and decide which i like best (a good excuse for taste testing!!)

nannaC

HI Prettyflamingo, my recipe comes form n excellent book called 'Home Made and at a fraction of the cost' by Polly Pinder c1983 a real gem of a book covering bread cheese chutneys sweets preserves coemetics etc. You may find it in the library, on a boot fair/charity shop or ebay. For Turkish delight you need 4 tablespoons powdered gelatine, 1 pint water, 2lb granulated sugar, 2 tablespoons rose water, 1 teaspoon red colour, 4 tablespoons icing sugar/2 tablespoons cornflour mixed together to caot finished delight.
Method, lightly oil a 8in sq tin. Put water, sugar, gelatine in a heavy based pan, heat on a low light until sugar dissloves. Bring to the boil then lower heat and simmer for 25mins. Remove fron the heat and leave to stand for 15mins. Lay a piece of kitchen roll on the top [this will remove the scum] remove immediately. Pour mix into the tin and leave to set for 24 hours [with fingers crossed]. Remove from tin and cut into squares, toss each in the sugar mix.

prettyflamingo

that's brilliant nannaC thanks so much for posting it and i will have a lookout for that book it sounds great!

musicmanning

The lemon (or Lime ) can be used in both recipes, but usually only the rosewater version gets the pink colour. Gelatin is not used in Turkish Delight it's boiled bones. The cornflour sets it, rather like custard.

Tim

juno

OMG thanks for this :j

I was wondering what else to get my sister, and now I can make her Turkish delight!

I'm not sure which recipe I'll go for, though, but probably whichever I end up with the ingredients for.