Peter Greweling

Turkish Delight

Using Native Starch

Preparation info
  • Yield:

    160 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Syrup

Sugar 1360

Method

To Make the Syrup

  1. Cook the sugar, the 340 g of water, and the cream of tartar to 126°C/259°F, using the standard wet-sugar cooking technique.
  2. Set aside and leave undisturbed.