Rose and Lemon Turkish Delight Selection Box 215g

Product Information

Unless you’re an expert candy maker then a candy thermometer is helpful to get to the proper hard ball sugar stage (250°F) for setting this candy. If you’re going to the effort of making your own Turkish delight, do it justice with freshly squeezed lemon juice. Turkish Delight or Lokum as it’s known in Turkey is a delicately flavored jelly candy, perfect for serving any time of year.

It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. Sprinkle the remaining cornstarch mixture over the candy to gently coat each piece and leave it uncovered on your countertop. Meanwhile, add the cornflour (75g | 1/2 Cup + 2 tbsp) and xanthan gum (1/2 tsp) into a jug, then pour in the remaining 200ml (3/4 Cup + 1 tbsp) of water.Pour 150ml water into a pan and add 9 gelatine leaves, breaking them in half, if necessary, so that they all fit. S. Lewis’ The Chronicles of Narnia and Charles Dickens’ The Mystery of Edwin Drood, which added to the reputation of the sweet. Haci Bekir’s descendants have continued the family tradition for over two centuries and five generations and today, the company still operates as a family business loyal to the artisanal methods of the founder. We haven't tested any with this particular recipes with other juices, so you may have to experiment a bit to get the perfect ratios. Making a successful batch of Turkish delight depends upon the timing of a few ingredients and a candy thermometer.

Later on, rosewater and mastic, the resin of a tree used in many desserts from ice cream to commercially made Turkish delights, were also added to create more aromatic, chewier versions of the candy. If you’re new to rosewater, you can learn all about it, how to cook with it, our favorite type, and how it's made in our " What Is Rose Water And How Do You Use It" essential guide. Our hand-made, refreshing and exotic rose and lemon flavour is a genuine Turkish treat, is one of the most delectable sweets in the world. if you don’t have a silicone pan, line a normal baking tin with baking paper and grease/coat in cornflour as per the recipe.Layer the candy between sheets of parchment in an airtight container on your countertop in a cool, dry place away from light and heat.

Make the sugar syrup: Combine the superfine sugar, lemon juice and 1 ¾ cups water into saucepan and set over medium low heat until the sugar is dissolved. Once dissolved, brush down the sides of the pan with a wet pastry brush (this prevents sugar crystals from forming). Each bite size cube of Turkish delight is half rose and half lemon flavor – you can see where they are devided by colour. For Allergens see ingredients in BOLD, packaged in the same facility as PEANUTS, TREE NUTS, other NUTS, SESAME and DAIRY products.Throughout Turkey, these delicate candies are shared to close a meal with coffee, placed on dessert trays for holidays, weddings and other special occasions. Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming.

I got oddly creative and used one of my Japanese cherry blossom cutters [little 5 petal blossoms] instead of making cubes. If your knife is sticking when slicing up the Turkish delight, you can coat it carefully in a littleoil.

Each box is a single flavour, so as not to let the stronger flavoured Turkish delights overpower the subtler ones.