Turkish Delight


Preparation info

  • Difficulty


  • Yield:

    140 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Water 1130 g 40 oz 40%
Thin boiling starch (60° fluidity) 140 g 5 oz 5%
Sugar 910 g 32 oz 32%
Glucose syrup 230 g 8 oz 8%
Vanilla bean, split and scraped 1 bean 1 bean
Rose water 1 tsp 1 tsp <1%
Citric acid ½ tsp ½ tsp <1%
Pink coloring as needed
Pistachios 400 g 14 oz 15%
Batch Size 2810 g 99 oz 100%
Mixture of 2 parts confectioners’ sugar and 1 part cornstarch, sifted, for dusting as needed


  1. Combine the water and starch in a saucepan, mix thoroughly, and simmer for 5 minutes, stirring constantly.
  2. While maintaining the liquid at a simmer, mix together the sugar and glucose syrup and add to the simmering liquid, along with the vanilla bean and its seeds.
  3. Continue cooking over moderate heat, stirring, until the batch reaches 106°C/223°F, or 78° Brix.
  4. Remove from the heat and remove the vanilla bean. Stir in the rose water, citric acid, and pink coloring. Add the pistachios.
  5. Pour into a frame 12 × 12 × ¾ in set on an oiled plastic sheet. Spread the hot mixture 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 25-mm/1-in squares using a sharp, oiled chef’s knife. Roll the individual pieces in the confectioners’ sugar–cornstarch mixture.

Cardamom Cashew Turkish Delight

Add 2 tsp ground cardamom along with the sugar. Omit the rose water and coloring. Replace the pistachios with toasted cashews.

Saffron Turkish Delight with Pistachios

Add ¾ tsp saffron threads to the batch along with the sugar. Omit the rose water and coloring.

Various Flavors

Manufactured flavors and citric acid may be used in the recommended quantities as desired. Omit the rose water and pistachios. Use appropriate coloring for the flavor chosen.