Turkish Delight
Submitted by Betty Ann
Gelatin-based Turkish candy cubes infused with orange, lemon, or raspberry, studded with pistachios and rolled in confectioners’ sugar. The perfect companion to strong Greek coffee.
YIELD
24 servingsPREP
20 minCOOK
20 minREADY
160 minThis streamlined version uses unflavored gelatin instead of cornstarch, giving you those iconic tender cubes in half the time.
Watch the sugar syrup shimmer as you fold in vibrant extract and nuts, then chill until it sets into squares firm enough to handle but soft enough to yield between your teeth.
Serve these alongside a demitasse of Greek coffee for an afternoon ritual that spans generations.
Pro Tips
- Soften gelatin completely in cold water before adding to prevent lumps
- Simmer uncovered for the full 20 minutes to concentrate flavors and achieve proper firmness
- Use an ungreased pan so the candy releases cleanly when inverted
- Store at room temperature in a jar; refrigeration makes them too firm
Variations
- Berry Blend: Use raspberry extract with red coloring and chopped almonds
- Triple Citrus: Mix orange and lemon extracts with hazelnuts for complexity
- Tropical Twist: Try pineapple or mango extract with toasted coconut flakes instead of nuts
Ingredients
Directions
Soften gelatine in cold water.
Add sugar to boiling water.
Bring to boil.
Stir in softened gelatin.
Simmer, uncovered, 20 minutes.
Add flavoring and coloring.
Pour into ungreased, 8-inch square pan.
Add nuts.
Stir gently.
Chill.
When firm, invert onto cutting board.
Cut into 1½ inch cubes.
Roll in confectioners’ sugar.
Store in a jar at room temperature.
Serve with Greek Coffee.
Comments
taste is good. Mine totally stuck to the bottom of the pan. If I make again, I'll line the pan with wax paper