Chocolate Turkish Delight

I wasn’t going to post this as I was not completely satisfied but changed my mind. I decided that regardless of how they look, the overall effect was perfect. These may not be pretty but they sure are delicious.


Turkish Delight has always been a favourite treat of mine, not only because they feature in a favourite book of mine, The Lion , the Witch, and the Wardrobe but I have always enjoyed rose flavoured anything.


As Valentine’s Day is right around the corner this homemade treat is sure to be pleasing to any of your loved ones. Its not necessary to coat these in chocolate but I think they add an extra touch, plus chocolate is always a perfect gift to give or receive.


Chocolate Turkish Delight
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 4 Cups sugar
  • 4½ Cups water
  • 2 Tsp lemon juice
  • 1¼ Cups cornstarch
  • 1 Tsp cream of tartar
  • 1½ Tbsp rose water
  • 1 -10 Drop red food colouring (optional)
  • 1 Cup confectioners' sugar
  • 100g Dark chocolate, chopped
  1. Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
  2. In a heavy saucepan over medium heat, combine the sugar, 1½ cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.
  3. In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
  4. Slowly pour the sugar mixture into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
  5. Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
  6. Sift the confectioners sugar and the remaining ¼ cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well.
  7. Melt the chocolate in the microwave. Using a bamboo skewer or fork, pick up a piece of the Turkish Delight and gently roll it in the warm,melted chocolate. When it’s completely coated, pick it out and place it on a screen or piece of baking parchment to cool and harden.
  8. If you decide not to use the chocolate, store in a container that is coated in confectioners sugar and between layers of parchment paper.
  9. Turkish Delight will keep in cool place for 2 weeks.


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