Second attempt at making Turkish delight was overcooked at the syrup stage and therefore is a bit closer to toffee, with a consistency slightly chewier than mochi. Glad I put the pistachios in it, and it definitely needed the coconut coating.
It is sticky and stretchy, like the candy making shop in Chaddy where I’d watch mesmerised by the flowy hot sugar mass. But it’s not soooooo sticky/chewy that it’d pull fillings out! 😅
(#Homemade Easter gift for family tomorrow)
@Kymberly I applaud your dedication! I've made it a few times, but sadly it never kept very well. It would weep within a few days, getting the outer starch coating all wet and icky. I wonder if coconut would be better in that regard 🤔
Please let me know how it keeps, if it's not all eaten immediately 😅
@Tryllesokker Thanks!
The last time I made it, and it was a bouncy jube-like consistency, it did sweat and melt/absorb all the sugar/cornstarch dusting in a day, but it was still fine for a good two weeks or so in the fridge as solid jelly cubes. Probably not for gifting though :)
I have to say, this recipe has lemon juice (preservative) as well as gelatine and cornstarch. I don't know how the starch-alone traditional version would behave, but I was not able to spend 3 hours stirring - this partial cornstarch version was already close to an hour.
Kymberly
Mila