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Turkish Delight

Published October 08, 2007        by Nicole

Better than cookies and considered candy, this recipe calls for a 6-inch pan, but a plastic sandwich box works well if you don't have a 6-inch pan. The candy is notoriously difficult to remove from the pan. If you’re having trouble, try working the edges of the pan with a knife dipped in water.

The mixture must be chilled overnight in order to set, so plan accordingly. The texture of this Turkish Delight improves after sitting for a day, so feel free to make it at least a day in advance.

  • 3 (.25 ounce) envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cups hot water
  • 2 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • juice of 1 lemon (about 3 tablespoons)
  • 1/2 teaspoon lemon extract
  • About 1/2 cup confectioners' sugar, sifted
  1. Pour the gelatin into the cold water. Set aside.
  2. In a medium saucepan, bring the hot water and granulated sugar to a boil, stirring constantly. Reduce heat to low. Add the salt, and stir in the softened gelatin until completely dissolved. Simmer 20 minutes.
  3. Remove from the heat and let cool 20 minutes. Stir in the lemon juice and lemon extract.
  4. Rinse a 6-inch square pan with cold water. The pan should be wet but not have standing water. Pour the mixture into the pan. Cover with a lid or plastic wrap and refrigerate overnight.
  5. Sift some of the confectioners' sugar onto a plate. Moisten a sharp knife in very hot water and run it around the edges of the pan to loosen the candy. Invert the pan over the plate. It may be necessary to work on the edges to loosen them enough to turn the candy out on top of the sugar (see note). Cut the square into equal-width strips, about 1 inch wide. Coat each strip in confectioners' sugar; then cut into cubes. Coat each cube in additional confectioners' sugar. Store covered at room temperature.