WOW, we did it! I have been mucking around with Turkish Delight recipes for a long time and I finally decided it wasn't going to get the better of me, so I watched a LOAD of videos of people making it the traditional way, (not a Thermomix in sight) and I learnt a lot.
I have tried to incorporate all those tricks into this recipe. If anything, you can cook the syrup slightly less than I do, but I will let you be the judge. Texture is everything and this is best eaten within 24 hours, though, if you keep it in the fridge, then dip cubes in tempered chocolate, you are really going to impress.
One of my boys loves this more than most. He lives in the USA and I think Turkish Delight is pretty hard to find over there. From the first time he watched Narnia and heard about Turkish Delight he was obsessed by it. Then I found some in a local Continental grocer and so whenever I visit him, I come, just like the Snow Queen, bearing Turkish Delight.
Now I can make it....ta da! I used doTERRA geranium oil, which is wonderful and I do use it in other recipes on this site. If you don't want to do that, by all means, use the usual rosewater. Go carefully, because you have to run a fine line with the flavour being subtle, but still there.
You can add pistachios if you wish, you could go with mint, using peppermint oil and green colouring which is also quite traditional. Orange blossom water is also traditional.
I hope you have fun. It is amazing and a lot of fun! (If I say so myself)!
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- 270 Grams water
- 600 Grams white caster sugar
- 15 Grams fresh lemon juice
- 100 Grams cornflour or cornstarch plus 40g more for coating
- 540 Grams water
- 10 Grams cream of tartar
- 1 Teaspoon vanilla extract BUY
- 2-3 Drops doTERRA Oils geranium (or 2 tbsp rosewater) BUY
- 1-2 Drops pink or red food colouring
- 200 Grams pure icing sugar
- 100 Grams cornflour or cornstarch
Place all syrup ingredients into a heavy based saucepan and stir to combine. Place onto a medium high heat and bring to the boil, stirring occasionally. Test the temperature as it starts to reduce and change colour. It needs to be either 116°C on a digital thermometer or be the perfect soft ball test. (see video)
Turn off the heat and proceed with recipe while it cools a little.
Place the cornflour, remaining water and cream of tartar into the Thermomix bowl and insert the Butterfly. Cook 15 min/Varoma/Butterfly/speed 3. Use the splash guard and a piece of paper towel to absorb the moisture during this stage or the mixture will not be solid enough to work.
Meanwhile, line a 20 cm square tin or container, with baking paper that you have brushed well with EVOO.
Set the Thermomix to 60 min/80°C/Butterfly/speed 3 and start. Add the syrup a little bit at a time through the hole in the lid. When it is all combined, stop the machine and re-insert the splash guard that you have lined with a fresh piece of paper towel to absorb the moisture. Proceed with the remaining cooking time.
Add the vanilla, geranium oil and colouring to the Thermomix bowl and mix 1 min/Butterfly/speed 3. Pour into prepared tin and allow to set on the bench at room temperature, up to several hours or even overnight.
Sift the additional cornflour with the icing sugar into a large bowl. Cut the Turkish Delight into squares. Coat thoroughly in the sugar mixture and store well dusted in more of the cornflour mixture to prevent stickery. Keep in the fridge, covered. I actually suggest not dusting with the icing sugar until you are ready to gift it or eat it as it just absorbs as much as you put on it. I found this is better long term.
To prevent any disappointment at all, you can make this recipe as directed, and then additionally bloom 2 tsp of powdered gelatine in a little water. Add the bloomed gelatine with the colour and flavours at the end of the cooking process. I found I didn't need this and it is not traditional, but it guarantees success.
I also dipped some cubed Turkish Delight in tempered chocolate which was well, Delightful! I highly recommend it!
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