Turkish Delight 1

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Servings: 1 Difficulty: Intermediate
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Turkish-style sweet and satisfying dessert that brings home-style flavor to your table
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This Turkish dessert features Sugar, Cornstarch, Water, Cream of tartar, Flavoring *. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Turkish Delight 1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 493.0

Description

This Turkish dessert features Sugar, Cornstarch, Water, Cream of tartar, Flavoring *. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Food coloring ** 1/2 c Toasted nuts, chopped *** Confectioners' sugar * Flavorings: rose, mastic, strawberry, orange or lemon.
  2. Food coloring: red, yellow, green or orange (depending on flavoring used) *** Nuts: almonds or pistachios
  3. Dissolve sugar and cornstarch in water.
  4. Add cream of tartar.
  5. Boil to 220 degrees F (104&# 194;°C).
  6. Cover pot the last 5 minutes.
  7. Add flavor and food color.
  8. Add nuts.
  9. Pour into oiled shallow pan.
  10. When cool, cut into squares and roll each piece in sifted powdered sugar.
  11. Store in plastic bag

Nutrition Facts

Servings 1

Amount Per Serving
Calories 493.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 126.8g43%
Dietary Fiber 0.0g0%
Sugars 120.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, cornstarch, cream, delight, dessert, flavoring, sugar, tartar, title, turkish, vegetarian, water
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