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Turkish Delight

Daring Cooks
May 2015

Hi! I’m Rachael from http://pizzarossa.me and this month I’m challenging you to make candy! Not just any candy, though. We’re going to make Turkish Delight, or Lokum.

One of the things I love about making Turkish Delight is that it makes a wonderful gift that can personalized especially for the recipient. Most people think of the traditional, pink, rose-scented sweet when they think of Turkish Delight, but I’m here to tell you, the sky is the limit!

So in addition to rose-scented Turkish Delight, I’m going to introduce you to two of my own concoctions, Vanilla Cranberry Almond Delight and Chocolate Delight.

Recipe Source: Turkish Delight recipe adapted from two sites:

http://candy.about.com/od/sugarcandy/r/turkish_delight.htm

http://www.epicurious.com/recipes/food/views/Non-Evil-Turkish-Delight-51…

Tempered chocolate recipe from:

http://thedaringkitchen.com/recipe/candylicious

Blog-checking lines: For the Month of May, Rachael from Pizzarossa challenged us to make candy but not just any candy!

She challenged us to make Turkish Delight, or Lokum.

You can find the challenge PDF here

Posting Date: May 14, 2015

Notes: I reduced the original recipes to make smaller batches – go ahead and double it for larger batches. The serving size for these recipes says “36 or more pieces” because it depends on the setting container and how big you cut them. Anywhere up to an inch cube is a good start, but it is your choice. Start by considering a pan of approximately 15 x 15cm (6 x 6”) for 36 x 1” (2½ cm) cubes, and go from there. I used a 16 x 26cm (6-1/4 x 10-1/4”) pan for the second recipe (I cut 75 small pieces), and a 14cm x 21cm (5-1/2 x 8-1/4”) plastic container for the other two batches (I cut 60 pieces each time), so it’s quite flexible. You can even pour it onto a silicon mat, spread it out to the desired thickness and cut it into shapes with small cookie cutters.

Turkish Delight is naturally vegan, fat-free and gluten-free, but I’m afraid there’s just no getting away from the sugar if you’re making the real thing. That said, there’s a link to a sugar-free version in the “additional info” section at the end.

Like most candy making, Turkish Delight is not difficult and you don’t need super fast reflexes, but timing is important so be sure to read through the recipe to familiarize yourself with all the stages before you get started. As the process is identical for each recipe, I have only provided step-by-step pictures for the first one, and for the chocolate coating.

Mandatory Items: Make Turkish Delight!

Variations allowed: You can flavor it however you wish and add any additions that you wish. Go wild! There is a list of suggestions for further variations after the recipes for inspiration. There’s also a link to a sugar-free version in the “additional info” section below, if required.

Preparation time: About an hour active time, and 6 – 8 hours or overnight to set. The longer you allow it to set, the longer it will keep without sweating. When covering, it should be very loose, just to keep dust etc out. You need to allow excess moisture to evaporate.

Equipment required:

A small, rimmed baking sheet/dish/container (see notes)

2 x medium sized heavy-based saucepans

A whisk

A scale (optional)

Measuring cups & spoons

I would strongly recommend using a candy thermometer for making Turkish Delight, but if you don’t have one, you can test it by using a teaspoon to drop a little syrup in to a glass of cold water and it should form hard threads.

If you’re going to temper chocolate for coating, you’ll need:

An instant read thermometer

A heatproof bowl set over a saucepan of water (should be a snug fit – you don’t want steam getting in), or a double-boiler (bain marie)

A tool for dipping, such as a small fondue fork or a skewer

A sheet of parchment

Recipe 1: Turkish Delight

turkish_delight_10

Servings: 36 or more pieces

Preparation time: about 10 minutes

Cooking time: about 60 minutes

Cooling time: 6 – 8 hours or overnight

Ingredients

2 cups (500 ml) (14 oz) (400 gm) granulated (white) sugar

1 tsp (5 ml) lemon juice

2 1/4 cups (540 ml) cold water, divided

1/2 cup plus 2 tablespoons (150 ml) (2 ¾ oz) (80 gm) cornstarch

1/2 teaspoon cream of tartar

2 teaspoons (10ml) rosewater

optional – a few drops pink gel or pinch pink powder food colouring

powdered (confectioner’s) sugar for dusting and packing

Directions

Place the granulated sugar, lemon juice and 180ml (3/4 cup) of the water in a medium heavy-based saucepan over medium-low heat (there’s no need to stir).

turkish_delight_01

Heat until the sugar dissolves, then increase the heat to medium, bring the mixture to a boil and insert a candy thermometer.

turkish_delight_02

Allow the sugar mixture to continue boiling over low heat, without stirring, until it reaches 127°C (260°F) – hard ball stage – on the candy thermometer. This will take 10 – 15 minutes, depending on how high you have the heat.

Meanwhile, place the remaining 360ml (1-1/2 cups) of water in a medium heavy-based saucepan. Add the cornstarch and cream of tartar and whisk until the cornstarch dissolves completely.

turkish_delight_03

When the sugar syrup is around 118°C (245°F), place the saucepan with the cornstarch mixture over medium heat and bring the mixture to a boil, whisking constantly. The mixture will become thick and pasty.

turkish_delight_04

Once the sugar syrup is at 127°C (260°F), remove it from the heat. Very slowly and carefully pour it into the cornstarch mixture, whisking constantly until it is fully combined.

turkish_delight_05

Reduce the heat to minimum and let it cook gently, whisking it every 5 minutes or so, for about 40 minutes, until the mixture has turned a light golden-yellow colour and is very thick and gluey. Be careful not to let it scorch – use a heat dispersal mat, if necessary.

turkish_delight_06

Meanwhile, prepare a setting container (see notes) by lining with plastic wrap with plenty of overhang, and lightly coat with vegetable oil or non-stick spray.

turkish_delight_07

Remove mixture from the heat and whisk in the food colouring (if using) and the rosewater. Pour into the setting container and spread with a silicon spatula and allow it to cool.

turkish_delight_08

Once completely cooled, loosely fold the plastic overhang over the top and let it set at room temperature for 6 – 8 hours or overnight.

If you are coating it in chocolate, see that recipe before proceeding. Otherwise, continue…

Turn out of pan onto a board dusted with powdered sugar, remove the plastic wrap and dust the top with powdered sugar, then cut into pieces with a large, lightly oiled sharp knife.

turkish_delight_09

Dust the pieces with powdered sugar and pack in an airtight container in more powdered sugar.

Recipe 2: Vanilla Cranberry Almond Delight

vanilla_cranberry_almond_delight

Servings: 36 or more pieces

Preparation time: about 10 minutes

Cooking time: about 60 minutes

Cooling time: 6 – 8 hours or overnight

Ingredients

2 cups (500 ml) (14 oz) (400 gm) granulated (white) sugar

1 teaspoon (5 ml) lemon juice

2-1/4 cups (540 ml ) cold water, divided

1/2 cup plus 2 tablespoons (150 ml) (2¾ oz) (80 gm) cornstarch

1/2 teaspoon cream of tartar

1 teaspoon (5ml ) vanilla extract

2/3 cup (160 ml) (2-2/3 oz) (75 gm) dried cranberries

1/3 cup (80 ml) (1 oz) (30 gm) sliced (flaked) almonds

powdered (confectioner’s) sugar for dusting and packing

Directions

Place the granulated sugar, lemon juice and 180ml (3/4 cup) of the water in a medium heavy-based saucepan over medium-low heat (there’s no need to stir). Heat until the sugar dissolves, then increase the heat to medium, bring the mixture to a boil and insert a candy thermometer.

Allow the sugar mixture to continue boiling over low heat, without stirring, until it reaches 127°C (260°F) – hard ball stage – on the candy thermometer. This will take 10 – 15 minutes, depending on how high you have the heat.

Meanwhile, place the remaining 360ml (1-1/2 cups) of water in a medium heavy-based saucepan. Add the cornstarch and cream of tartar and whisk until the cornstarch dissolves completely.

When the sugar syrup is around 118°C (245°F), place the saucepan with the cornstarch mixture over medium heat and bring the mixture to a boil, whisking constantly. The mixture will become thick and pasty.

Once the sugar syrup is at 127°C (260°F), remove it from the heat. Very slowly and carefully pour it into the cornstarch mixture, whisking constantly until it is fully combined.

Reduce the heat to minimum and let it cook gently, whisking it every 5 minutes or so, for about 40 minutes, until the mixture has turned a light golden-yellow colour and is very thick and gluey. Be careful not to let it scorch – use a heat dispersal mat, if necessary.

Meanwhile, lightly toast the almonds by tossing continuously in a dry skillet over low heat for about 5 minutes, just until pale golden.

Prepare a setting container (see notes) by lining with plastic wrap with plenty of overhang, and lightly coat with vegetable oil or non-stick spray.

Remove mixture from the heat and whisk in the vanilla extract, cranberries and almonds. Pour into the setting container and spread with a silicon spatula and allow it to cool. Once completely cooled, loosely fold the plastic overhang over the top and let it set at room temperature for 6 – 8 hours or overnight.

If you are coating it in chocolate, see that recipe before proceeding. Otherwise, continue…

Turn out of pan onto a board dusted with powdered sugar, remove the plastic wrap and dust the top with powdered sugar, then cut into pieces with a large, lightly oiled sharp knife. Dust the pieces with powdered sugar and pack in an airtight container in more powdered sugar.

Recipe 3: Chocolate Delight.

chocolate_delight

Servings: 36 or more pieces

Preparation time: about 10 minutes

Cooking time: about 60 minutes

Cooling time: 6 – 8 hours or overnight

Note: I did these three ways – I dusted a third of them with powdered sugar, a third with cocoa, and dipped a third of them in dark chocolate. The sugar-coated ones sweated quite a bit (some science-y thing going on and the cocoa caused the powdered sugar to melt, I guess), so I would only do that if serving immediately. They were still the kids’ favourites, I liked the cocoa dusted ones the best, while hubby loved the chocolate dipped ones.

Ingredients

2 cups (500 ml) (14 oz) (400 gm) granulated (white) sugar

1 teaspoon (5 ml) lemon juice

2 1/4 cups (540 ml) cold water, divided

1/2 cup plus 2 tablespoons (150 ml) (2¾ oz) (80 gm) cornstarch

1/2 teaspoon cream of tartar

3 tablespoons (45 ml) (2/3 oz) (20 gm) unsweetened cocoa powder

1/2 teaspoon (2½ ml) vanilla extract

cocoa for dusting and packing

Directions

Place the granulated sugar, lemon juice and 180ml (3/4 cup) of the water in a medium heavy-based saucepan over medium-low heat (there’s no need to stir). Heat until the sugar dissolves, then increase the heat to medium, bring the mixture to a boil and insert a candy thermometer.

Allow the sugar mixture to continue boiling over low heat, without stirring, until it reaches 127°C (260°F) – hard ball stage – on the candy thermometer. This will take 10 – 15 minutes, depending on how high you have the heat.

Meanwhile, place the remaining 360ml (1 1/2 cups) of water in a medium heavy-based saucepan. Add the cornstarch, cream of tartar and cocoa and whisk until the cornstarch dissolves completely.

When the sugar syrup is around 118°C (245°F), place the saucepan with the cornstarch mixture over medium heat and bring the mixture to a boil, whisking constantly. The mixture will become thick and pasty.

Once the sugar syrup is at 127°C (260°F), remove it from the heat. Very slowly and carefully pour it into the cornstarch mixture, whisking constantly until it is fully combined.

Reduce the heat to minimum and let it cook gently, whisking it every 5 minutes or so, for about 40 minutes, until the mixture is very thick and gluey. Be careful not to let it scorch – use a heat dispersal mat, if necessary.

Meanwhile, prepare a setting container (see notes) by lining with plastic wrap with plenty of overhang, and lightly coat with vegetable oil or non-stick spray.

Remove mixture from the heat, whisk in the vanilla extract, pour into the setting container and spread with a silicon spatula and allow it to cool. Once completely cooled, loosely fold the plastic overhang over the top and let it set at room temperature for 6 – 8 hours or overnight.

If you are coating it in chocolate, see that recipe before proceeding. Otherwise, continue…

Turn out of pan onto a board dusted with powdered sugar or cocoa, remove the plastic wrap and dust the top with powdered sugar, then cut into pieces with a large, lightly oiled sharp knife. Dust the pieces with powdered sugar and pack in an airtight container in more powdered sugar or cocoa.

Recipe 4: Chocolate Coating

Servings: makes enough for one batch of Turkish Delight

Preparation time: about 1 hour

Setting time: about 30 minutes

Note: You can just dip the pieces in melted chocolate, but you get more aesthetically pleasing results if you temper it.

Ingredients

2 cups (500 ml) (250 gm) (9 oz) chocolate of choice

Directions

If coating, you should not dust the Turkish Delight with anything – just turn it out onto a non-porous surface (such as steel, marble or glass) for cutting immediately before preparing the coating.

Finely chop chocolate if in bar/slab form.

Place about 2/3 of the chocolate in a heatproof bowl or top of double-boiler.

choc_01

Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water), or put the top on the double-boiler.

Using a rubber or silicon spatula, gently stir the chocolate so that it melts evenly.

choc_02

Once it’s melted, keep an eye on the thermometer – as soon as it reaches 45°C / 113°F remove from heat and place on a towel on the workbench (the towel will soak up any stray moisture so it doesn’t get into your bowl).

Add the unmelted chocolate and stir gently until the temperature of the chocolate drops to 27°C / 80°F. The “seed” chocolate will melt fairly quickly, but it could take a good half hour to get down to temperature.

choc_03

Put the bowl back on the double boiler set-up on low heat, stirring gently until it has risen back up to working temperature – 32°C / 90°F for dark chocolate, 30°C / 86°F for milk chocolate, or 29°C / 84°F for white chocolate. This will only take a minute. Remove from heat and place back on the towel.

Use a long dipping fork (a fondue fork, for example) to dip each piece of Turkish Delight into the chocolate, tap the fork on the edge of the bowl to help the excess drip off, then transfer to a sheet of parchment to set.

Variations:

The possibilities are just about endless!

If you’re using essences, the quantities depend very much on the brand – they often have some kind of guide on the packaging, but it’s best to start with just a few drops and go by smell (you don’t want to be dipping your finger into hot, gluey sugar to taste it).

Some suggestions:

Spices (e.g. cinnamon)

Espresso powder

Other floral extracts or essences

Lemon or (pepper)mint extract or essence

Orange water

Bergamot

Fruit essences (e.g. strawberry, peach)

Powdered freeze-dried fruit

Honey – replace 100 gm (1/2 cup) of the sugar with 100 gm (1/3 cup) of honey

Add-ins – about 1 cup of any combination of nuts (pistachios, pecans etc), dried fruit (sultanas, chopped dates, apricots etc), edible flowers, citrus peel, roasted coffee beans…

Dust them with cocoa instead of powdered sugar, or coat in chocolate

Storage & Freezing Instructions/Tips:

Turkish Delight is unsuitable to freeze. It will keep for several weeks in an airtight container in a cool, dry place. I have found the best result is to use a heavy cardboard container, like a candy box, rather than plastic.

Additional Information:

In my internet travels, I did find a sugar-free version… it’s not really Turkish Delight, just paleo rose flavoured jellies, but would be an acceptable alternative if you are avoiding sugar.

http://www.creativelypaleo.com/Turkish-Delight-Recipe.html

Disclaimer:

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you! Smile[/quote]

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