Easy Turkish Delight
This kid-friendly recipe for Turkish Delight inspired by The Lion, the Witch, and the Wardrobe is easy to make in the microwave. One taste, and you might just be tempted to betray your siblings forever.
Good To Know
- Traditional Turkish Delight is made on the stovetop and takes hours of cooking to get to a precise temperature, with lots of stirring needed. This easy version uses the microwave instead. It’s not a traditional recipe, but is much easier for kids and quicker to make and enjoy.
- Rose is a traditional flavor for Turkish Delight, but if you’re not a fan (or would like to get creative!), you can use other flavorings instead. Try swapping in an equal amount of orange blossom water, or use ½ teaspoon of another flavor extract like lemon, lime, strawberry, or mint. Use food coloring that matches the flavor you choose, or keep it pink!
- Gelatin is used in this recipe to set the candy and give it its unique chewy texture. I have not tested this recipe with a vegan gelatin alternative. (Though if you do and it works, please share in the comments below!)
Equipment You'll Need
- Loaf pan (metal or glass)
- Parchment paper
- 2 Bowls (1 large microwave-safe, 1 medium)
- Whisk
- Clean kitchen towel
- Oven mitts
- Plastic wrap
- Fork
- Butter knife
- Cutting board
- Pizza wheel or chef's knife
Measure Your Ingredients
For the candy:
- Cooking spray
- 1 ¼ cups cold water
- 2 tablespoons powdered gelatin
- ¾ cup granulated sugar (5 ¼ ounces)
- ½ cup powdered sugar (2 ounces)
- ¼ cup cornstarch (1 ounce)
- ⅛ teaspoon cream of tartar
- 1 tablespoon lemon juice (squeezed and measured from ½ lemon, or bottled)
- 1 teaspoon rose water
- Red or pink food coloring (optional)
For the coating:
- ¼ cup powdered sugar (plus more as needed)
- 2 tablespoons cornstarch
Let's Cook!
Make the candy:
- Cooking spraySpray the bottom and sides of a metal or glass loaf pan with cooking spray. Line the pan with a sheet of parchment paper with extra hanging over the long sides. Press the parchment paper into the bottom and up the sides of the pan and crease the extra along the edges, forming handles (this will make it easy to lift the finished candy out of the pan later). Spray the parchment with more cooking spray and set the pan aside.
- 1 ¼ cups cold water, 2 tablespoons powdered gelatin, ¾ cup granulated sugarAdd the water to a large microwave-safe bowl. Sprinkle the gelatin over the top and let sit until softened and gooey, about 5 minutes. Add the granulated sugar to the bowl and whisk until well combined.
- Transfer the bowl to the microwave and cook on high power for 1 minute at a time, whisking in between each minute, until the sugar has dissolved and the mixture is bubbling and has turned clear, 4 to 6 minutes. Be careful when whisking, as the bowl will be hot and the mixture may bubble up and foam.
- ½ cup powdered sugar, ¼ cup cornstarch, ⅛ teaspoon cream of tartarFold a clean kitchen towel in half and set it on the counter next to the microwave. Use oven mitts to carefully remove the bowl from the microwave (it will be VERY hot!) and set it on the towel. Add the powdered sugar, cornstarch, and cream of tartar to the bowl and whisk until well combined.
- Return the bowl to the microwave and heat until bubbly and foamy throughout, 1 to 3 minutes. Open the microwave door and let the mixture cool and calm down a bit, 1 to 2 minutes; the mixture will look thick and syrupy.
- 1 tablespoon lemon juice, 1 teaspoon rose water, Red or pink food coloringUse oven mitts to carefully remove the bowl from the microwave (it will be VERY hot!) and set it on the towel. Add the lemon juice, rose water, and a couple of drops of food coloring, if using, and whisk until evenly combined.
- Pour the mixture into the greased, parchment-lined loaf pan. Let cool slightly, about 15 minutes. Cover the pan loosely with plastic wrap and transfer to the refrigerator to chill until firm and set, at least 1 hour and up to overnight.
Coat the candy:
- ¼ cup powdered sugar, 2 tablespoons cornstarchWhen the candy is ready, in a medium bowl, use a fork to mix together the remaining powdered sugar and cornstarch until evenly combined.
- Remove the Turkish delight from the refrigerator. Use a butter knife to loosen the ends of the slab from the pan, then use the handles of the parchment sling to lift the candy out of the pan and transfer to a cutting board. Spray a pizza wheel or chef’s knife lightly with cooking spray, then use it to cut the slab lengthwise into long strips, then crosswise into small squares.
- Working with a few at a time, transfer the candies to the bowl with the powdered sugar mixture and toss with the fork or a spoon until evenly coated. Shake off the extra coating from each piece, then transfer the coated Turkish delight to a serving platter or to a wide, shallow airtight container. Serve, or store in the refrigerator for up to 1 week. The coating will be absorbed as the candy sits, so toss it in more powdered sugar before serving if it’s looking sticky.