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October 2015 Recipe

Turkish Delight

575 g   Sugar
175 g   Honey
120 g   water
3 g and a pinch   Cream of tartar
150 g   Corn starch
130 g   Powdered sugar
600 g   Water
12 g   Rosewater
150 g   Shelled pistachios
    Red food coloring
    Peter's® Newport semisweet chocolate

Combine the sugar, honey, water and a pinch of cream of tartar in a medium saucepan and mix well to combine. Bring the mixture to a boil over high heat. Reduce the heat to medium and cook without stirring until the temperature reaches 260° F. In a separate saucepan, combine corn starch, powdered sugar, water and 3 grams of cream of tartar. Place over medium heat and cook, stirring constantly with whisk for approximately 2 to 3 minutes until thick. When sugar mixture has reached 260° F, remove from heat and pour into corn starch mixture. Stir thoroughly and bring to boil over medium heat. Reduce heat to simmer and cook approximately 30 minutes. Make sure to scrape bottom of pan every few minutes to prevent lumps. Remove from heat and add rosewater, pistachios and food coloring. Pour mixture onto well-oiled slab. Allow to cool until set. When cool, cut into 1 inch squares and coat in Peter's® Newport semisweet chocolate.

Yield: Approximately 144 pieces

 

 

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