Turkish Delight

5 from 2 votes

The EASY way to make this delightful rose-flavoured treat.

Prep Time15

Cook Time15

Resting time10

Course: Dessert

Cuisine: Arabic, Australian, Turkish

Servings: small pieces

Calories: 29kcal

2 tablespoons gelatine
¾ cup water
2 cups sugar (white or caster)
1 cup boiling water
½ teaspoons tartaric acid
1 tablespoon rosewater
5 drops pink or red food colouring (or enough to reach a pale pink colour)
¼ cup icing sugar
¼ cup cornflour
milk chocolate, melted (optional, for dipping squares in once set)
chopped almonds or pistachios (optional, can be added with tartaric acid and stirred through the mixture before it sets)

Combine gelatine and the ¾ cup water in a saucepan. Let rest for 10 minutes.
Add sugar and boiling water and stir for 1-2 minutes.
Heat on low-medium heat, stirring until the mixture starts to boil.
Boil for 15 minutes, stirring from time to time.
Remove from the heat and add the tartaric acid, rosewater and colouring, stirring to combine.
Wet the tin a little and then pour mixture into the tin.
Allow to set for 24 hours.
Sift icing sugar and cornflour together into a bowl.
Sprinkle a little of the icing sugar and cornflour mixture over the top of the Turkish Delight and a little on your benchtop.
Ease the Turkish Delight out of the tin using a wide plastic spatula and place on the dusted benchtop.
Cut into small squares using a sharp knife and then dip each piece in the remainder of the icing sugar and cornflour mixture in the bowl.
Store in an airtight container.

This is an easy homemade Turkish delight recipe – not an authentic recipe.
If you like Fry’s Turkish delight, I predict you'll LOVE this recipe. Just dip the squares in melted milk chocolate.
You could also add some chopped almonds or pistachios to the Turkish Delight. These nuts are often paired with Turkish Delight. Just add them at the same time you add the tartaric acid.
Store in an airtight container for up to a few weeks.