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Turkish Delight Manufacturer in Turkey
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This
Turkish Delight recipe is a traditional version of the classic Middle Eastern
sweet. The resulting candy is delicately chewy and scented with rosewater.
Rosewater can be found at Middle Eastern markets and at some well-stocked
supermarkets. There is really no substitute for this distinctive flavor, but if
you cannot find it you can use another flavored extract like lemon, mint, or any
number of floral flavors. Ingredients: •4 cups granulated sugar •4.5 cups water,
divided use •2 tsp lemon juice •1.25 cups cornstarch •1 tsp cream of tartar •1.5
tbsp rosewater •2-3 drops red food coloring •1 cup powdered sugar Preparation:
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with
nonstick cooking spray. Set aside for now. 2. Place the sugar, lemon juice, and
1.5 cups of the water in a medium saucepan over medium heat. Stir until the
sugar dissolves, and bring the mixture to a boil. Brush down the sides of the
pan with a wet pastry brush to prevent sugar crystals from forming, and insert a
candy thermometer. 3. Allow the sugar mixture to continue boiling, without
stirring, until it reaches 240 degrees on the candy thermometer. 4. When the
sugar syrup is around 225 degrees, begin to get the rest of the candy
ingredients prepared. Place the remaining 3 cups of water in another, slightly
larger, saucepan. Add the cornstarch and cream of tartar and whisk until the
starch dissolves and there are no lumps. Place the saucepan over medium heat and
bring the mixture to a boil, stirring or whisking constantly. The mixture will
become thick and pasty. 5. Once the sugar syrup is at 240 degrees, remove it
from the heat. Slowly, carefully, pour it into the cornstarch mixture, whisking
until it is fully incorporated. 6. Reduce the heat to low and simmer, whisking
it every 8-10 minutes, for about an hour, until the candy has turned a light
golden-yellow color and is very thick and gluey. 7. After an hour, remove from
the heat and stir in the food coloring and the rosewater. Pour the candy into
the prepared pan and allow it to set, uncovered, overnight. 8. The next day,
remove the candy from the pan using the foil as handles. Dust your work station
with the powdered sugar, and flip the candy onto the powdered sugar. Remove the
foil from the back and dust the top with the sugar. Use an oiled chef’s knife to
cut the Turkish Delight into small squares. Dust each side of the square with
powdered sugar to prevent stickiness. 9. Turkish Delight is best soon after it
is made. It doesn’t keep very well, but if you want to try keeping it, store it
in an airtight container with waxed paper between the layers, and dust the sides
with powdered sugar again before serving. Making Turkish Delight Introduction:
Briefly, turkish delight is a combination : polymerized cornstarch and
carmelized sugar. Producing either one of those is pretty easy, by itself, but
to make turkish delight you’re producing them together, so that they are mixed
into a silky, sweet, moist but chewy goo. I’d love to find a materials scientist
who can tell me more about what’s going on in this mixture, because it’s clearly
some interesting stuff. But if you’re not into material science, you can just
eat it. When you caramelize sugar, you melt it in water and then drive the water
out by heating it so that the sugar undergoes all kinds of crazy chemical
changes that result in formation of unsaturated polymers. With the corn starch,
you’re melting it in water and heating it so that the molecule chains unravel
and form a mesh that captures water molecules. To make turkish delight you
partially caramelize/polymerize sugar then mix the wet corn starch matrix in,
and boil it down until you drive enough moisture out that the whole mass locks
together. The tricky parts of the process are mostly in keeping it from getting
lumpy, keeping it from turning into a solid block of goo, keeping it from
liquifying into a mass of runny syrup, or making a trip to the emergency room
because you burned yourself with gooey syrup. Sugar syrup and corn starch
polymer both hold heat pretty well – if you get this stuff on your hand it will
stick and sit there while it transfers 200-degree heat to your skin. Avoid that.
Things you will need: An assistant helps a great deal: Ingredients: 4 cups sugar
4 ½ cups water Juice of one fresh lemon or lime 1 cup cornstarch 1 teaspoon
cream of tartar up to 2 tablespoons flavoring (more on this later) Tools: 2
saucepans wooden spoon measuring cups measuring spoons heat resistant spatula
9x9" silicone baking pan(s) candy thermometer (don’t even try to make this
recipe without one!) Making this recipe will consume between 1 and 1 ½ hours.
This is all the stuff laid out ready to go. The first time I make anything, I
always lay everything out so I don’t have to fumble around as I try to find it.
Greasing the Pans Don’t try to make this without silicone baking pans. I have
personally thrown away 4 batches of turkish delight that stuck to my pans; it’s
like gooey epoxy. The only thing I have found it won’t stick to is lightly oiled
silicone baking pans. It’ll even stick to dry silicone! It’ll stick to wax
paper! It’ll stick to parchment paper! I use square baking pans that are 9"x9" .
Wipe them with a very very light coat of vegetable oil. All you’re trying to do
is fill the microscopic pores in the silicone, you hardly need any oil at all.
But you sure do need a bit. Put the pans on the stove out of the way but in
reach. When you’re ready to pour your goop out it’ll be hot and you won’t want
to carry it around the kitchen. Make sure the pans are on a flat surface or
you’ll get uneven-shaped turkish delight. In this example we are going to make a
2-flavored batch. Normally, I make just one flavor and it’s a lot easier. But
it’s nice to have lemon/clove and rose/pomegranate or something like that –
different flavors make your end product more interesting. Pans on stove with
silicone pans and little bowls with flavoring mixes. Since we are making a
2-flavor batch, I have one flavoring mix near each of the silicone pans, to keep
things organized. Flavorings: Either: 1 tablespoon rose water 1 tablespoon
pomegranate juice (mostly for coloring), can use grenadine Or: 1 tablespoon
lemon extract 1 tablespoon clove-water tea (take a dozen cloves and boil them in
½ cup of water until there is 1 tablespoon of liquid left. Drain. Use.) Or: 1
tablespoon mango extract 1 tablespoon lavender tea (take some lavendar blossoms
and boil them in ½ cup of water until there is 1 tablespoon of liquid left)
Obviously, you can have fun with your flavorings. I’ve found that more than 2
tablespoons of water is a bad idea – you’re mixing it into the caramel/goo at
the end and if you add too much water it’ll separate out and you’ll have sticky
goo instead of turkish delight. If you’re making a 2-flavor batch, halve the
quantities of flavorings that you’ll put in each half-batch. I don’t think that
oil-based flavorings work as well as sugary/extract/watery ones. I’ve used pure
clove oil and it tended to promote clumps. Instead I prefer to make flavored
tea(s) by just boiling herbs or spices in the microwave in a small bowl and
draining off the results. You can buy flavoring extracts on amazon.com – make
sure you get food flavor not massage oil. There are lots of products that
contain "rose petal" and you want the food flavoring not the skin cream. Trust
me. Sugary Syrup: Juice the lemon, then mix the lemon, the 4 cups of sugar, and
1 ½ cups of water in a saucepan. Turn on the heat and put the candy thermometer
in. Stir it occasionally as it comes to a boil. Keep stirring and watch the
temperature; when it reaches 230F (soft ball) you’ll be ready to go to the next
step. (Syrup in pan coming to heat while cornstarch mixture sits) While the
sugar is boiling on its way to 230 degrees F, put the 1 cup of cornstarch and 3
cups of water in the other saucepan. Add the cream of tartar. Stir it gently.
Initially, when mixed, the cornstarch will clump up into a weird goo. Be gentle
when you stir it; cornstarch in water is a non-newtonian fluid and resists being
stirred proportionally to how hard you stir it. It’ll take a bit of gentle work
but you can turn the cornstarch/water mixture into an evenly-mixed milky liquid.
There should be no clumps in it. Caramel and Cornstarch This is the trickiest
part of the whole process. Once the sugar hits 230 degrees F, turn it off, and
turn your attention to the corn starch/water mix. Turn on medium heat and stir
it constantly while you bring it up to a simmer. When the cornstarch starts to
boil it will very quickly convert into a thick paste. You need to catch it right
before it does that; pay attention to nothing else and stir the cornstarch while
it heats. As soon as you feel it starting to get a bit sticky/thick on the
bottom of the pan, lift up your spatula or spoon and if there’s goopy-looking
gluey stuff on the bottom, you’re just about ready to take it off the heat. I
usually turn the heat off and stir a bit more and suddenly it’ll begin to
thicken into a creamy glue. Do not let it overdevelop – as soon as it turns
creamy, pour it into the sugar syrup and stir it in. If it turns into hard
rubbery stuff your best bet is to dump it and make another batch of cornstarch
really quickly. (Creamy-looking cornstarch; the stuff keeps thickening as you
scoop it out of the pan) The cornstarch/syrup mix will initially be a bit white
but as you blend them it should turn clear. Put the heat on and start to bring
it back to a boil. Stir constantly and squish any blobs of cornstarch to get
them completely mixed with the sugar syrup. If the cornstarch is too tough to
mix in, you let it go too far and your turkish delight will be granular and have
hard plastic-tasting bits in it. (mixing the syrup and cornstarch over heat)
Boiling Down the Turkish Delight Once the cornstarch/syrup mix have started to
boil, keep stirring them. You’ll need to use a spatula periodically to keep it
from collecting and hardening on the edge of the pan. (Stir periodically) After
a while the syrup/goo will start to clear and get gooeyer. If you stir it
vigorously, it may separate from the edge of the pan. You’re going to stir the
goo for about 40 minutes more or less, and the goo will begin to get slightly
yellowish and thicker. You can test how thick it’s getting by taking the spoon
out and letting it cool a bit – it should solidify and get gooey. (Testing!!)
(turning yellow) Finishing If you’re making a single-flavor batch, simply turn
off the heat, stir in the flavor ingredient thoroughly, and pour it in the
silicone pan. You’re done! If you’re making a two-flavor batch, take another
saucepan (or the cornstarch pan, rinsed) and put it on medium heat so the pan
will get warm. If you pour the hot goop into a cold pan it’ll congeal! Pour half
of the mix into the pre-warmed pan, then add the flavoring and stir thoroughly.
Pour off into the pans. (mixing the pomegranate flavor in ½ of the goop) Let the
goo cool overnight. Do not cover. If you’re a perfectionist (like I am!) you can
dust the top of the pan-fuls of goo with powder mix while it’s still damp – that
way it’ll stick. See the next step... Cutting and Powdering To finish the
turkish delight the next day, you’re going to cut it up and put it in powdered
sugar and cornstarch. Take cornstarch (about 1 cup) and confectioner’s powdered
sugar (about 1 cup) and mix them together in a container. You’re going to use
this powder to keep the turkish delight from sticking to itself, the floor, your
clothes, etc. Make a flat surface of powder on a cutting board, then pull the
goop out of the silicone tray and put it down on the powder. Flip it over as
necessary and get both sides covered so they aren’t sticky. Get a flat-bladed
knife like a cleaver or the insanely expensive sushi knife shown above, and
powder its edges, then quickly press it through the turkish delight to cut it
into strips. Cut fast with a pressure downward; don’t try to draw-cut or it’ll
curl and stick to itself. Put the cut strips into the powder container so that
the exposed fresh edges get powdered. Then line them up on the cutting board
again and cross-cut them. A small strainer is a good way to distribute powder
without rubbing it; simply put some in the strainer and shake it gently over the
turkish delight. Then you’re done! Storage and Packaging Do not ever put turkish
delight in an airtight container. It’ll release moisture and get sticky. My
favorite way of storing it is in a little paper bag that I can shake
periodically. You can box it as long as you don’t use an airtight box. This
little box of turkish delight was filled with several layers, separated with
sheets of parchment paper and powder. It was then wrapped and sealed with wax
pressed with the butt end of a live .50 BMG SLAP round. Don’t put live rounds
into 400 degree wax!I survived but you might not! the ENGLAND UK, Australia, ,
France, Japon USA Amerika, South Africaetc.