Turkish Delight

Using Native Starch

Preparation info

  • Difficulty


  • Yield:

    160 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About



Sugar 1360 g 48 oz 80%
Water 340 g 12 oz 20%
Cream of tartar tsp tsp <1%
Batch Size 1700 g 60 oz 100%

Turkish Delight

Water 1020 g 36 oz 60%
Cornstarch 170 g 6 oz 10%
Cream of tartar tsp tsp <1%
Rose water 15 g 0.5 oz <1%
Pink coloring as needed
Pistachios 510 g 18 oz 30%
Batch Size 1715 g 60.5 oz 100%
Mixture of 2 parts confectioners’ sugar and 1 part cornstarch, sifted, for dusting as needed


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.

To Make the Turkish Delight

  1. Combine the 1020 g of water, the cornstarch, and the cream of tartar in a saucepan. Cook the mixture, stirring constantly, until it boils. The mixture will be very thick. Continue boiling, stirring constantly, for 3 minutes.
  2. Stream the hot syrup into the starch mixture, whisking constantly, over low heat.
  3. Bring to a gentle boil over low heat, continuing to whisk constantly. Cook until the mixture is smooth and clear, about 20 to 25 minutes.
  4. Remove from the heat and stir in the rose water, coloring, and pistachios.
  5. Pour into a frame 12 × 12 × ¾ in set on an oiled plastic sheet. Spread the jelly evenly in the frame.
  6. Place a second oiled plastic sheet onto the top of the jelly and allow to set undisturbed overnight.
  7. Remove the plastic sheets from the jelly and dust generously with the sifted confectioners’ sugar–cornstarch mixture.
  8. Cut into rectangles 1 × 4 cm, using a sharp, oiled chef’s knife. Roll the individual pieces in the confectioners’ sugar–cornstarch mixture.