Best Turkey Recipe – Soft, slightly chewy, perfectly sweet Turkey is a classic candy that’s super easy to make at home. Customize this recipe with your favorite flavors for the best homemade Lokum AKA Türkiye!
●● 15cm square mold recipe:
– 600g Sugar
– 230ml Water
– 15ml lemon juice
– 90g Cornstarch
– 1Tsp Cream of tartar
– 575ml Water
– 1Tsp Vanilla extract
#ASMR #OhNino #NinosHome #TurkishDelight
I found all the recipes online and adjusted them according to my taste. I am not the first person in the world to make this dish.
Instruct
Place two large 4-6 liter pots on the stove. Attach a candy thermometer to a pot. Then place a 9X9 inch baking dish. Line it neatly with foil, then spray generously with nonstick cooking spray. Set aside.
Pour 4 cups sugar and 1 ½ cups water into a pot fitted with a thermometer. Place over high heat and bring to a boil. Continue boiling until the sugar syrup reaches 240 degrees F.
Meanwhile, pour the remaining 2 ¾ cups of water into the second pot. Whisk together the lemon juice, cornstarch and cream of tartar, making sure there are no lumps. Turn on high heat and continue whisking until the mixture forms a thick white paste that resembles petroleum jelly. Again, whisk well to ensure there are NO lumps.
Once the sugar syrup has reached the desired temperature, slowly and carefully pour the hot syrup into the cornstarch mixture, a little at a time, making sure there are NO lumps. (This is safest with two sets of hands.)
Then turn the heat to medium and simmer for about 45 minutes, stirring occasionally, until the mixture looks like thick orange-yellow jelly.
Turn off the heat, add rose water, raspberry extract, orange extract and salt and stir well. Add food coloring if desired. Then pour half the mixture into the prepared baking dish.
Quickly sprinkle with chopped pistachios, then pour the remaining candy mixture on top before it cools and becomes too thick to pour. (There are two nice hands here, too. If you don’t care that the pistachios are right in the middle of the candy, you can just mix them into the candy mixture and pour it all into the pan at once.)
Place the dish in the refrigerator and chill for 30-60 minutes until firm.
Remove the Turkish dish from the plate and peel off the foil. Use a sharp knife (or kitchen scissors) to cut the candy into about 100 small squares.
Add powdered sugar to the empty baking dish. As you cut out the candy pieces, shake the powdered sugar well to coat them on all sides.
The candy will be a little hard after refrigeration but will soften when left at room temperature.
