Homemade Turkish delight Calories

To make homemade Turkish delight, cook a sugar syrup and gradually combine it with a starch-and-water mixture. Stir over low heat until thick and elastic, let it set completely in a lined pan, then cut and coat the pieces.

Homemade Turkish delight often fails to set because the mixture was not cooked long enough or the starch was not fully blended. Keep stirring over low heat until it becomes very thick, and let it cool completely before cutting.

Homemade Turkish delight can be sticky if it is undercooked, stored in humid conditions or left without a coating. Let it set fully, then toss the pieces in a mixture of cornstarch and powdered sugar before storing.

To prevent homemade Turkish delight from crystallizing, avoid stirring the sugar syrup once it starts boiling and brush any sugar crystals from the pan sides with a damp pastry brush. A little lemon juice in the recipe also helps.

Cut homemade Turkish delight only after it has cooled and set completely. Dust a sharp knife and the work surface with cornstarch and powdered sugar, then clean and re-dust the blade if the pieces begin sticking.

Homemade Turkish delight usually keeps for a few weeks when stored in a tightly sealed container in a cool, dry place. Coat the pieces to prevent sticking and keep them away from humidity, which can soften the surface.

Homemade Turkish delight generally does not need refrigeration. A refrigerator can introduce moisture and make the pieces sticky or firm; store them instead in an airtight container in a cool, dry cupboard.

Freezing homemade Turkish delight is not ideal because thawing can leave it damp, sticky or less chewy. Make a smaller batch instead, and keep the finished pieces sealed in a cool, dry place.

Homemade Turkish delight may sweat when it is exposed to humidity or packed before it has cooled completely. Let it cool fully, coat the pieces with starch and powdered sugar, and store them in a dry, airtight container.