I made this and I put fresh orange juice in it and toasted walnuts with some cardamom, clove and mace. It didn't last long it was so delicious. Thank you for your recipe!
Thank you for this beautiful recipe. Do I need to stir the syrup after the sugar has dissolved and while I am waiting for it to reach the correct temperature? Or leave it simmering without stirring?
Did you ever try using half the water mixed with the corn starch and adding cream of tartar to the starch water. I feel it might take less time for the final cook time.
Well said. You really don't need to add very much water to it, because you want to achieve a texture that is very hard to stir, it should be really thick. The reason for this is that you can't achieve that fabulous sticky, chewy texture otherwise. It also helps prevent the delights from sweating out too much liquid.
Thank you very much for this very interesting video which I loved. I have made Lokum on a few occasions and I love the traditional rose, lemon or orange flower aromas finished in the powder sugar and corn flower as I dont like the taste of coconut very much. It is a very tiresome process because it is hands on all the way! I so like that you broke the myth that you must cook the corn flour ( corn flour in the UK corn starch in the US and I am in the UK) separately, I cannot wait to try this. One problem I always encountered was after a couple of days my Lokum would always weep sticky sugar syrup, I alleviated this a little by drying it out in the oven which I saw some Turkish manufacturers do, any information on that would be very much appreciated.
This is a good recipe to start off with. I've learned making this amazing confection back in Turkey. You should just use much less water to mix the starch with, you're really looking for a super thick mixture that is just about impossible to pour. If it's water content is low enough, you get the amazing chewy texture and it won't sweat.
@@spaceparrot8702 Thank you for that information. I pretty much have always had really thick almost unpourable gloop yet still get the weeping? I fear to cook too much as it will caramelise but I shall re look and my recipe and reduce liquid to see if this works. Thank you.
@@artycrafty9209 I guess it can also be due to high humidity. Don't worry if it gets a bit caramelised. It makes amazing flavor, reminiscent of honey and bergamot. Of course it can get bitter too if it s burnt.
Hey it's a great recipe and i try to make this recipe it turned out quite good but it had a very strong carmel flavor that i don't think it was suppose to have... It was nice but not exactly what i was looking for do you know what could i do wrong?
Sorry you ran into that problem! A subtle caramel flavor is expected in all Turkish delight but it shouldn't be very strong as you described it. I wonder if it was related to the temperature that the syrup went up to-do you recall if it was more than 260F by any chance?
@@AegeanDelight hm thank you for your response, i am sure the temperature didn't go over 260F but i think it might have been to high when i was boiling it after i added the starch mixture. And I have a second question i tried some recipes but i saw that mu turkish delight is not very may i say strechy, like you show an example for store bought when it tear it apart it streches but in one of my tries it just tears apart. Do you pehabs know what makes it more strechy? (Sorry if i didn't explain it well english is not my first language)
@@arisu_6635 That sounds very interesting because what gives that stretchy quality is mostly the heat (soft-hard ball), and to a second degree the amount of starch involved. Two theories.. 1 is the amount and type of starch (very important to weigh on a scale as well as to use cornstarch); and 2 is perhaps the temp went above 260F to hard crack territory and therefore just snapped instead of stretch... I really can't say for sure. Sorry, I'm really stumped by this one! PS no need to apologize, your English is perfectly fine :)
for recipe #2, if i want a more chewy/stiffer result could i increase the temperature to 260 or 265 to achieve that? I am aiming to modify the texture closer to a gummy bear type of consistency. I don't expect exact but as close as it is allowed. I also understand the hotter the temperature the easier to overheat. Thanks!
Yes, the higher temperature (260-270) will result in a harder & shinier candy! It'll still be softer than gummy bears due to different ingredients but increasing the temperature should make them more similar. Hope this helps!
@@AegeanDelight thanks for the response! I’ll try increasing the temp to match my desired consistency. One last question: would adding pectin to this recipe work? Or will the temperature ruin the texture? Thanks again.
@@ahighnoonduooooo @Clinton Santana I've never tried adding pectin to Turkish Delight so can't answer that one--sorry! From making jam with pectin, it's definitely finicky especially with the high heat as you said...
My batches keep coming out like water. I get my syrup to 250 degrees, i mix in my corn starch, it becomes a beautiful paste, i reduce the heat and it slowly just reverts back to a liquid. Any insight?
Sorry to hear you’re having problems! It sounds like you initially may have the heat on too high-after gelatinizing cornstarch disintegrates (becomes watery) at high heat and/or when stirred too vigorously. Some degree of this disintegration is inevitable, and the longer you simmer the thicker it becomes again. Have you set these batches to cool overnight after they got watery and cooked down further? They may still turn out fine! Please keep me posted and best of luck!
@@AegeanDelight Thanks for replying! My Turkish delight poured but still hasn’t set even though it was left overnight. I put a big basket over it to stop fruit flies getting into it, but maybe that slowed down the setting? I don’t know, it’s my fifth attempt at making it. 😕😕
@@_catulus oh no, sorry to hear you've tried them 5 times without success! the basket shouldn't be a problem at all. are you positive you're heating to 250F or doing the sugar-balling test in icy water? it should certainly be set within 8 hours
@@AegeanDelight Hi thanks for getting back. I have a thermometer, but I am not convinced it is working properly. It won’t exceed about 209 degrees no matter what, so I tried the cold water test and the sugar syrup seemed to clump together the way it is supposed to. Maybe I didn’t let it simmer long enough.
Just made it according to this recipe. Everything set well, just managed to pour it into a mold as it was setting in seconds (no excess water), tastes good...BUT.....It's not Turkish delight, it's got a texture of easy-to-tear hard jelly, none of that chewy-dry marshmallowy texture. The surface was nice and dry, but when cut and sprinkled with starch/powder it started weeping and turned into a very unpleasant wet mess. Would never do it again! It's a Turkish delight substitute that only has the taste and nothing else. Even on your video, when you cut out the first strip and take it out, the ends wiggle and jiggle like hard jelly, not at all a chewy consistency of Turkish delight. Why are you misleading people? It's a common problem, lots of people have commented online that the true authentic texture is missing in similar recipes. Sorry to say, you have not "cracked" the secret of the Authentic Turkish Delight.
Very informative and high quality content, very obvious effort 👍😻
Thank you so much for the kinds words!!
Buram buram emek kokan bir video. Ağzınıza sağlık.
I made this and I put fresh orange juice in it and toasted walnuts with some cardamom, clove and mace. It didn't last long it was so delicious. Thank you for your recipe!
The quality!!! Deserves a gazillion likes, thanks for sharing!
Aww thanks so much for the kind words!! 🙏🏼☺️
Wow! Thank you
Beautifully described and explained very clever lady thank you
Thanks so much!! :)
Thank you for this beautiful recipe. Do I need to stir the syrup after the sugar has dissolved and while I am waiting for it to reach the correct temperature? Or leave it simmering without stirring?
Thanks for sharing this recipe. I would love to try this. I will definitely invest in a candy thermometer.
My pleasure! :) You won't regret the thermometer-very useful for other recipes as well!
I'd like to try making it. I hope it turns out successful :)
Go for it!! :)
Did you ever try using half the water mixed with the corn starch and adding cream of tartar to the starch water. I feel it might take less time for the final cook time.
Well said. You really don't need to add very much water to it, because you want to achieve a texture that is very hard to stir, it should be really thick. The reason for this is that you can't achieve that fabulous sticky, chewy texture otherwise. It also helps prevent the delights from sweating out too much liquid.
Thank you very much for this very interesting video which I loved. I have made Lokum on a few occasions and I love the traditional rose, lemon or orange flower aromas finished in the powder sugar and corn flower as I dont like the taste of coconut very much. It is a very tiresome process because it is hands on all the way! I so like that you broke the myth that you must cook the corn flour ( corn flour in the UK corn starch in the US and I am in the UK) separately, I cannot wait to try this. One problem I always encountered was after a couple of days my Lokum would always weep sticky sugar syrup, I alleviated this a little by drying it out in the oven which I saw some Turkish manufacturers do, any information on that would be very much appreciated.
This is a good recipe to start off with. I've learned making this amazing confection back in Turkey. You should just use much less water to mix the starch with, you're really looking for a super thick mixture that is just about impossible to pour. If it's water content is low enough, you get the amazing chewy texture and it won't sweat.
@@spaceparrot8702 Thank you for that information. I pretty much have always had really thick almost unpourable gloop yet still get the weeping? I fear to cook too much as it will caramelise but I shall re look and my recipe and reduce liquid to see if this works. Thank you.
@@artycrafty9209 I guess it can also be due to high humidity. Don't worry if it gets a bit caramelised. It makes amazing flavor, reminiscent of honey and bergamot. Of course it can get bitter too if it s burnt.
Hey it's a great recipe and i try to make this recipe it turned out quite good but it had a very strong carmel flavor that i don't think it was suppose to have... It was nice but not exactly what i was looking for do you know what could i do wrong?
Sorry you ran into that problem! A subtle caramel flavor is expected in all Turkish delight but it shouldn't be very strong as you described it.
I wonder if it was related to the temperature that the syrup went up to-do you recall if it was more than 260F by any chance?
@@AegeanDelight hm thank you for your response, i am sure the temperature didn't go over 260F but i think it might have been to high when i was boiling it after i added the starch mixture. And I have a second question i tried some recipes but i saw that mu turkish delight is not very may i say strechy, like you show an example for store bought when it tear it apart it streches but in one of my tries it just tears apart. Do you pehabs know what makes it more strechy? (Sorry if i didn't explain it well english is not my first language)
@@arisu_6635 That sounds very interesting because what gives that stretchy quality is mostly the heat (soft-hard ball), and to a second degree the amount of starch involved. Two theories.. 1 is the amount and type of starch (very important to weigh on a scale as well as to use cornstarch); and 2 is perhaps the temp went above 260F to hard crack territory and therefore just snapped instead of stretch... I really can't say for sure. Sorry, I'm really stumped by this one!
PS no need to apologize, your English is perfectly fine :)
for recipe #2, if i want a more chewy/stiffer result could i increase the temperature to 260 or 265 to achieve that? I am aiming to modify the texture closer to a gummy bear type of consistency. I don't expect exact but as close as it is allowed. I also understand the hotter the temperature the easier to overheat. Thanks!
Yes, the higher temperature (260-270) will result in a harder & shinier candy! It'll still be softer than gummy bears due to different ingredients but increasing the temperature should make them more similar. Hope this helps!
@@AegeanDelight thanks for the response! I’ll try increasing the temp to match my desired consistency. One last question: would adding pectin to this recipe work? Or will the temperature ruin the texture? Thanks again.
@@ahighnoonduooooo @Clinton Santana I've never tried adding pectin to Turkish Delight so can't answer that one--sorry! From making jam with pectin, it's definitely finicky especially with the high heat as you said...
My batches keep coming out like water. I get my syrup to 250 degrees, i mix in my corn starch, it becomes a beautiful paste, i reduce the heat and it slowly just reverts back to a liquid. Any insight?
Sorry to hear you’re having problems! It sounds like you initially may have the heat on too high-after gelatinizing cornstarch disintegrates (becomes watery) at high heat and/or when stirred too vigorously. Some degree of this disintegration is inevitable, and the longer you simmer the thicker it becomes again.
Have you set these batches to cool overnight after they got watery and cooked down further? They may still turn out fine!
Please keep me posted and best of luck!
Can I use a normal pan instead of a heavy-bottomed pan?
You can! It’ll just be more difficult to manage stirring it as often once it gets thick
@@AegeanDelight Thanks for replying! My Turkish delight poured but still hasn’t set even though it was left overnight. I put a big basket over it to stop fruit flies getting into it, but maybe that slowed down the setting? I don’t know, it’s my fifth attempt at making it. 😕😕
@@_catulus oh no, sorry to hear you've tried them 5 times without success!
the basket shouldn't be a problem at all. are you positive you're heating to 250F or doing the sugar-balling test in icy water? it should certainly be set within 8 hours
@@AegeanDelight Hi thanks for getting back. I have a thermometer, but I am not convinced it is working properly. It won’t exceed about 209 degrees no matter what, so I tried the cold water test and the sugar syrup seemed to clump together the way it is supposed to. Maybe I didn’t let it simmer long enough.
Just made it according to this recipe. Everything set well, just managed to pour it into a mold as it was setting in seconds (no excess water), tastes good...BUT.....It's not Turkish delight, it's got a texture of easy-to-tear hard jelly, none of that chewy-dry marshmallowy texture. The surface was nice and dry, but when cut and sprinkled with starch/powder it started weeping and turned into a very unpleasant wet mess. Would never do it again! It's a Turkish delight substitute that only has the taste and nothing else.
Even on your video, when you cut out the first strip and take it out, the ends wiggle and jiggle like hard jelly, not at all a chewy consistency of Turkish delight. Why are you misleading people? It's a common problem, lots of people have commented online that the true authentic texture is missing in similar recipes. Sorry to say, you have not "cracked" the secret of the Authentic Turkish Delight.