Turkish Delights (Week 67, Turkey)

Written by Published on in Global Vegan Challenge, Sweets

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

  • I had to make these a few times to get them right to make sure it had a smooth texture, which wasn’t captured in my initial photos I took (and no, these aren’t the up-to-date ones because I’m a terrible blogger so they don’t look as smooth as my successful batch). Even if your batch winds up a little textured, I promise they will still taste delicious.
  • I was out of red food dye and still wanted a pop of color, so I mixed in pink peppercorns. No, these aren’t traditional, but they still add some nice flavor and color. Feel welcome to forego them if you’re not a fan or can’t find them.
  • You will need a candy thermometer. Be sure to have one handy.

Turkish Delights

Details

Servings

Several Dozen

Prep time

60 minutes

Cooking time

20 minutes

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Ingredients

  • Sugar Mixture

  • 4 cups Sugar

  • 1 1/2 cup Water

  • 2 teaspoons Lemon Juice

  • Starch Mixture

  • 3 cups Water

  • 1 1/4 cup Corn Starch

  • 2 teaspoons Cream of Tartar

  • Flavor Additives

  • 2 tablespoons Pink Peppercorns (optional)

  • 2 tablespoons Rose Water

  • 1/2 teaspoon Almond Extract

  • 1/2 teaspoon Orange Extract

  • Food Dye (optional if you’d like color, I didn’t use below)

  • Sugar Coating

  • 1 cup Powdered Sugar

  • 1 cup Corn Starch

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Directions

  • Whisk together all ingredients for sugar mixture in a pot and place on stove. Place a candy thermometer in the pot and slowly warm to 240F, stirring frequently.
  • Once sugar mixture reaches about 220-230F, begin preparing starch mixture. Place all starch mixture ingredients in another pot large on the stove and heat up, whisking frequently. Keep stirring and heating up until it achieves a paste like consistency. This comes together quickly, but it should be ready by the time the sugar mixture reaches 240F.
  • Once both sugar and starch mixture are ready, slowly begin pouring in sugar mixture into starch mixture. Do not pour all the sugar in at once. As you’re pouring in your sugar whisk quickly to help avoid clumping of the starch mixture. Add sugar little by little until all is added to the pot and well mixed with starch. Place on low heat.
  • Add in your liquid flavor additive (and food dye if using), and mix well. once mixed gently fold in pink peppercorns (optional).
  • Grab a baking sheet and line with plastic wrap or aluminum foil. Lightly oil the entire surface.
  • Pour your mixture into the baking sheet and spread evenly. Leave uncovered and allow to completely cool.
  • Once completely cooled, prepare your sugar coating in a medium sized bowl. Add both powdered sugar and corn starch and mix well.
  • Lightly dust your working surface with the mixture. Flip baking sheet over and remove plastic or foil from your Turkish delights. Sprinkle powdered sugar and corn starch mixture over the entire block (save at least half in the bowl).
  • Slice delights into cubes with a knife or dental floss. Toss to coat in sugar and starch mixture. Repeat until all delights are coated in sugar.
  • Serve and enjoy immediately.

I was pretty weary on the stream making the second batch, but they turned out fab!

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