Jessie's Turkish delight

    3 hours 30 min

    Make your own Turkish delight and pretend you're on a sunny Turkish holiday!

    24 people made this

    Serves: 12 

    • 350ml water
    • 600g caster sugar
    • 3 tablespoons golden syrup
    • 125ml orange juice
    • 3 tablespoons grated orange zest
    • 2 sachets unflavoured gelatin
    • 100g cornflour
    • 125ml cold water
    • 1 tablespoon vanilla extract
    • 100g chopped pistachio nuts
    • icing sugar for dusting

    Prep:20min  ›  Cook:10min  ›  Extra time:3hr  ›  Ready in:3hr30min 

    1. Bring 350ml water, sugar and golden syrup to the boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 115 degrees C on a sugar thermometer. Set aside and keep hot.
    2. Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornflour in 125ml cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
    3. Remove syrup from heat, stir in orange juice mixture, vanilla and pistachios. Sprinkle a 20cm tin generously with icing sugar. Pour the Turkish delight into the tin, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
    4. When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 2 to 3cm squares, and dredge each well with icing sugar. Store at room temperature in an airtight container.

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    Reviews in English (29)


    What did I do wrong?!! I measured out the ingredients down to the last gram and followed the instructions exactly but the mixture wouldn't thicken in the saucepan nor it did thicken in the tin as it cooled!! I tried the mixture anyway but it was horribly sweet. Definitely not a recipe I will try again. (nearly ruined my saucepan too!)  -  07 Sep 2012


    Like the review 'goonies' I followed the recipe to the letter, even managing to get a very thick syrup have heated it to the correct temperature. I poured it into the correct size tin and left it to set in a cool bedroom. 24 hours later it still hadn't set. I had intended to make this for Christmas. I'm so glad I didn't. For the time, effort and cost of the ingredients it was absolutely not worth it  -  17 Dec 2012


    Brilliant recipe if you're stuck for time, and simpler than the traditional method for making Turkish Delight. I made these in 40 minutes before I went to work, left them out to cool during the day and cut them up in the evening. People, buy shelled pistachios! - it's not worth the hassle of opening so many! Will definitely make again.  -  22 Dec 2011