Saturday, June 25, 2011

Enchanted Turkish Delight

3

It just wouldn't be a proper Narnia Feast if we didn't include some turkish delight right? We thought not. So I decided to make a couple of batches, only I don't do rose water turkish delight. I know, shameful but true. I just don't like it.

Lemon, orange, and lime though are a whole different story! My favorite would probably be lemon, but I will also admit I don't eat it very often as I've never seen sugar-free turkish delight.

I set out to change that. My plan had been to use fructose, which I'm not at all fond of for baking purposes, but I figured for turkish delight it'd be fine.


There are a lot of recipes for Turkish Delight, and many of them involve a candy thermometer. The back of the box of Turkish Delight I often purchase for Mr S is made with cornflour, sugar, flavoring, & preservative. Needless to say, I wasn't into using the recipes requiring a candy thermometer because I really wanted our turkish delight to taste like the yummy stuff from the box.


I went to my local health food store to pick up a bulk bag of fructose, but they were out. Alas, so I settled for Xylitol which is a sweetener made from birch trees and corn. I don't usually purchase it because I'm not keen on how most baked good turn out from it. I also don't like the price on the stuff, but it's what they had and I took it. I have to say the results were great! In fact I liked the firmness of the Xylitol version then the softness of the sugar version.


The recipe is really very simple, but a little time consuming and works with sugar or xylitol. I still plan to try it with fructose down the road, but that most likely won't be for a while because my fridge is completely stacked with Turkish delight right now!


Enchanted Turkish Delight

2 1/2 c water
1 c sugar or xylitol

Bring the water to a boil in a large heavy bottom pan; stir in the sweetener and keep stirring until it's fully dissolved. This won't take long. Remove from heat.

1 c cold water
1 c cornflour/starch
1 tsp. cream of tartar

Mix the cornflour and cream of tartar together; stir in cold water until it's all smooth. Slowly pour the mixture into the sugar water mixture. Return to a medium heat & bring to a boil stirring constantly.  Reduce to a simmer and cook for 45 minutes. 

2 T lemon essence, orange essence, lime essence, OR rose water
yellow food coloring, orange food coloring, green food coloring, or pink/red food coloring

Mix in your choice of flavoring and food coloring. Spread mixture evenly between two loaf pans or an 9x13 pan. I like to use two silicone loaf pans because the turkish delight will pop right out with no issues. If you choose to use another pan I'd line it with baking paper first which works really well too!

2 T corn flour
1/3 c icing sugar


Let Turkish Delight set until firm, generally overnight. Mix corn flour & icing sugar together and put in a baggie. Slice into desired sized cubes. Toss turkish delight in flour mixture and place in an airtight container.  

Notes: I wouldn't toss the xylitol turkish delight until you're read to eat it. I found that tossing it first caused the sugar mixture to melt and then harden on it. Not awful tasting, but not exactly the way turkish delight should be.

3 comments:

Phyllis said...

Thank you for posting this recipe. I am certainly going to try it for my gluten-free kids!

Tracey said...

GREAT!

Zaineb Asadi said...

This tasted more like jello than Turkish delights.