Whenever my mom comes to visit me in Italy, she is always sure to bake and cook up a storm in my kitchen. This time, we tried out a new winter holiday recipe, Turkish Delight jelly candies. On the topic of trying new things out, I decided to jump on the instructional video recipe bandwagon. In retrospect, I probably could have chosen an easier recipe to make for my first instructional video, but my ambition got the best of me.
Interesting Facts about Turkish Delight
The exact origins of Turkish Delight candies are still not determined but we know that they were being produced in Turkey as early as the 1700’s. The Turkish word for these jelly candies is Lokum. It is derived from the Arabic word meaning, “morsel” which makes sense since the candies are cut into small, bite-size squares.
Turkish Delight candies are what inspired the creation of the jelly bean candy.
My First Instructional Recipe Video
I’ve got a list of improvements to make for future videos from family and friends: Using a tripod, setting up proper lighting etc. If you have any suggestions for me, let me know!
Some Notes for the Recipe
The candy thermometer I’ve chosen to use has a clip and a long cord so that you can use it hands-free. The clip helps to avoid the thermometer from falling into the pot and the long cord allows for you to just place the digital thermometer down so you can keep an eye on the temperature.
The powder gelatin that I’ve linked comes in individual packets. I prefer individual packets because Turkish Delight candies aren’t something I make often so buying a jug of it will just be a waste as it might go bad or stale if not packaged up properly.
Let’s get to the recipe and said video:
- 1 cup of water
- 3 cups of granulated sugar
- 3 tablespoons of light corn syrup
- 1/2 cup of lemon juice
- 3 tablespoons of lemon zest
- 6 tablespoons of unflavoured gelatin
- 3/4 cup of cornstarch
- 1/2 cup of cold water
- 1/2 cup of walnuts
- 1/2 cup of dried mango pieces
- Equal parts of confectioner sugar and cornstarch
- Combine 1 cup of water, 3 cups of granulated sugar and 3 tablespoons of light corn syrup
- Combine 1/2 cup of water and 3/4 cup of cornstarch
- Combine 1/2 cup of lemon juice and 6 tablespoons of gelatin
- Boil the first combination until it reaches 115 degrees celsius
- Add the second combination to the first when it reaches 115 degrees celsius
- When the mixture begins to thicken, add the lemon zest (optional) and the third combination to the boiling mixture.
- Oil a pyrex dish
- Sprinkle the mango pieces and walnuts in the dish
- Evenly pour the slightly thickened mixture into the dish
- Let it sit overnight
- Cut the set jelly to make small, bite-size squares
- Separate the squares on to a dish
- Prepare equal parts of confectioner sugar and cornstarch and mix together
- Place 4-5 jelly squares into a sieve
- Sprinkle a spoonful of the powdered mixture on top of the jelly squares
- Sift the jelly squares until they are lightly coated in the powder and do not stick together
- Enjoy the lemon Turkish Delight candies!
**This post may contain affiliate links to support this blog and my family. That means that if you click on one and buy something, I may receive a commission at no cost to you.