In general, Turkish delight is sugar, water and starch. This is the simplest version. Then it can be diversified with syrups, fillings, etc. In many recipes, gelatin is added to Turkish delight. Again, after reading a bunch of information, I came to the conclusion that there should not be gelatin in real Turkish delight. Separately, I want to say about starch. It must be of very good quality! Potato won't work. Don't even start doing with it - there will be a translation of products. It is recommended to use rice or corn starch. I did not find rice, I did with corn.

If you try to do everything right, then you should end up with a delicious oriental sweetness.

I tried to cook different versions of Turkish Delight - vanilla, fruit, and most of all I liked the berry one. Bright color, pleasant acidity. Well, very tasty!

The exact recipe for a successful Turkish Delight:

• Sugar - 300 gr.
• Corn starch - 1 stack. (+ 2-3 tablespoons for sprinkling)
• Citric acid - on the tip of a knife
• Water - 200 ml (for syrup) + 100 ml (for starch)
• Cranberry or any other berry puree - 3-4 tbsp.
• Powdered sugar - 0.5 - 1 stack.

You will need a form for solidification.

How to make Turkish Delight at home:

The form for solidification, in principle, can be any - silicone, refractory or a regular baking sheet. If you use a baking sheet, it is better to cover it with cling film. Traditionally, pieces of Turkish Delight are made approximately 2 by 3 cm. Proceed from this when choosing a shape.

I'm making sugar syrup. Pour 200 ml of water into a ladle with a thick bottom and add sugar. I add citric acid. I put it on medium heat and keep it until it boils. I stir constantly. Then I lower the fire a little. Cover with a lid and cook for 15 minutes.

How to determine the readiness of the syrup? First, in appearance. It will become thick, if scooped up with a spoon and put on the walls, it will leave stains. Secondly, you can drop the syrup into cold water. It should not dissolve, there should be a drop.

At this time, I make cranberry puree from berries.

I add puree to sugar syrup. I do this by straining the puree into syrup through a sieve. To keep the bones out.

I cook for another 5 minutes.

At this time, in a deep bowl, mix starch and 100 ml of water. Stir until starch is completely dissolved.

Then, in a thin stream, I pour the dissolved starch into the sugar-cranberry syrup. I continue to keep on fire, constantly stirring with a wooden spoon.

Nothing should burn! The liquid will gradually evaporate, and the mass will thicken. Thus, it will take about 10 minutes to interfere. It took me so much to get a very thick mass. It should become difficult to interfere (due to density).

Here it is necessary to “cook” until the right moment. Because if you do not cook the mass to the desired state, then it can harden badly or get wet in the future.

The thickened mass is laid out in a silicone mold, well sprinkled with starch.

I leave Turkish delight to harden for 10-12 hours (not in the refrigerator). Then I carefully flip the form onto the board. The layer of Turkish Delight slips out of the mold very easily.

I cut into small square pieces (2 by 3 cm).

Then I first dip each piece in starch, shaking off the excess. And then generously dip and sprinkle with powdered sugar.

Fruity Turkish Delight is ready! Bon appetit! It is better to store Turkish delight in a container with a lid, in a non-solar place.