Turkish Delight
Imagen generada por IA
Vegano Sin gluten Turkish

Turkish Delight

A tender, jewel-like Turkish confection scented with rosewater, brightened with lemon, and finished with toasted pistachios and a soft cornstarch coating.

95 min 36 porciones Medium
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Cómo preparar

1
Lightly oil an 20 cm square baking pan, line it with parchment leaving an overhang, and oil the parchment. Set the toasted pistachios nearby so they are ready when the candy is cooked.
2
In a saucepan, combine 600 g of the sugar, the lemon juice, and 300 ml of the water. Heat over medium heat, stirring until the sugar dissolves, then boil without stirring until the syrup reaches 115°C, about 10 to 15 minutes.
Clear sugar syrup reaching 115°C in a saucepan Imagen generada por IA
3
Meanwhile, whisk the remaining 160 g cornstarch with the remaining 900 ml water in a large heavy saucepan until completely smooth. Cook over medium heat, whisking constantly, until the mixture thickens to a smooth paste, 5 to 7 minutes.
4
Gradually pour the hot sugar syrup into the cornstarch paste while whisking continuously. Reduce the heat to low and simmer very gently, stirring with a heatproof spatula every few minutes, until glossy, pale golden, and elastic enough to pull away from the sides, 50 to 60 minutes.
Glossy elastic Turkish delight mixture being lifted from the pan Imagen generada por IA
5
Remove the pan from the heat and let the mixture cool for 10 minutes, stirring occasionally, until it is no longer bubbling vigorously. Stir in the rosewater and toasted pistachios, then pour into the prepared pan and smooth the surface with an oiled spatula.
6
Cool uncovered at room temperature until fully firm, at least 6 hours or overnight. Do not refrigerate, as condensation can make the coating sticky.
7
Sift the powdered sugar into a shallow dish. Lift the fully set candy from the pan using the parchment overhang, peel away the parchment, and cut it into small cubes with a lightly oiled knife, wiping the blade between cuts. Toss the cubes in the powdered sugar until evenly coated, shake off the excess, and serve at room temperature.

Por qué funciona esta receta

A long, gentle simmer concentrates the sugar syrup while cooking the cornstarch mixture until it becomes elastic and translucent. Rosewater supplies the classic perfume, lemon keeps the sweetness focused, and pistachios add a savory crunch.

Conservación y recalentado

Cómo conservarla

Store in a single layer or with parchment between layers in an airtight container at cool room temperature for up to 2 weeks. Keep away from humidity.

Cómo recalentarla

Do not reheat; Turkish delight is served at room temperature.

Nutrición / porción

127kcal
0,58 gproteínas
29,31 gcarbohidratos
1,27 ggrasas
P
Pantryvale editorial kitchen
Receta preparada para su publicación con ingredientes completos y pasos ordenados.
Publicada el 20 ago 2026 · actualizada el 21 ago 2026