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Turkish Delight

By Steenbergs


900g organic granulated sugar

290g organic cornflour

1 teaspoon Steenbergs Cream of Tartar

230ml water split in to 4 equal parts (4x 57ml)

1 tablespoon organic lemon juice

1 1/2 teaspoons of chosen Steenbergs Organic Extracts (Orange, Rose, Peppermint, Vanilla, Almond (Natural not organic) or Lemon)

2/3 drops of food colouring (yellow for lemon, pink for rose, orange for orange etc)

50g Pistachio nuts (optional)

200g organic Icing sugar

Vegetable oil (for greasing)


  • Line a deep baking tray with greaseproof paper.
  • In a saucepan, combine lemon juice, sugar and 2x 57ml water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil.
  • Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer.
  • Remove from heat and set aside.
  • Combine cream of tartar, 230g cornflour and remaining water in saucepan over medium heat.
  • Stir until all lumps are gone and the mixture begins to boil.
  • Stop stirring when the mixture has a glue like consistency.
  • Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes.
  • Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.
  • Once the mixture has become a golden color, stir in your chosen Steenbergs extract, food colouring and optional Pistachio nuts. Pour mixture into lined baking tray. Spread evenly and allow to cool overnight.
  • Once it has cooled overnight, sift together icing sugar and remaining cornstarch.
  • Turn out Turkish delight onto table and cut with oiled knife into cubes.
  • Dust cubes with icing sugar mixture.
This recipe was supplied by Steenbergs

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