Turkish delight cut into strips and cubes

Turkish delight

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(13 ratings)

Prep: 5 mins Cook: 1 hr Plus cooling


Serves 12

Make your own Turkish delight with our easy recipe. It makes a great gift for Christmas, or just treat yourself to something sweet

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving (12)

  • kcal243
  • fat0.4g
  • saturates0g
  • carbs60g
  • sugars47g
  • fibre0g
  • protein0.1g
  • salt0.01g
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  • flavourless oil for the tray
  • 500g granulated sugar
  • ½ tsp cream of tartar
  • 120g cornflour, plus extra for dusting
  • ½ tsp rosewater (or 2 tbsp rose syrup)
  • pink food colouring, if not using the rose syrup
  • icing sugar, for dusting


  1. Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.

  2. Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.

  3. Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.

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Comments, questions and tips

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17th Dec, 2019
I too wish I had paid attention to the reviews. I made something rock hard that bore no resemblance to Turkish Delight. Waste of nearly 2 hours...
Dominique le Grange's picture
Dominique le Grange
17th Dec, 2019
Not my first time making Turkish delight, this actually looked all wrong while doing it. I should have stopped. The cornstarch and water should be cooked before combining with the syrup to my knowledge. I ended up with a sheet of rock candy. This isn’t a good recipe.
Jillie Piper's picture
Jillie Piper
1st Dec, 2019
Just realized I should of read the tips as well as the comments!
Jillie Piper's picture
Jillie Piper
1st Dec, 2019
I used a sugar thermometer and took it to the correct temp. I read the comments before starting so was aware of possible mistakes. Mine is like a soft hard boiled sweet! Medium heat for up to an hour isn’t the greatest help with timing the second part, mine was coming away from the sides after 40 mi utes, on a lower than medium heat.i think I should have stopped there but carried on as I thought that was too early, given the hour timescale. I added double the amount of rose water as you really can’t taste the advised amount. Waste of a good hour and a half and I e now got arm ache for nothing.
29th Dec, 2018
I found that there wasn't enough rose flavour in it, and not enough detail in the recipe. I added some extra rose water but couldn't get the consistency right. It ended up with a nice taste but was far too gloopy and sticky, although it held its form to an extent. I didn't take it off the hob until I could draw a line in it but I couldn't get it past 107c, no matter how long I heated it for. Any tips on how to improve the consistency?
goodfoodteam's picture
31st Dec, 2018
We're sorry to hear yours didn't work out - to ensure setting, it's important to get the mixture to the correct temperature both in step 1 and in step 2 when you test it. We hope this helps if you decide to try it again.
Hazybabe1's picture
7th Dec, 2018
I made this and it turned out like a large boiled sweet. I used a sugar thermometer and took it to 115. Where did I go wrong?
goodfoodteam's picture
10th Dec, 2018
We're sorry to hear that. It does sound like it stayed on the heat too long. At step 1 and step 2, make sure the pan doesn't stay on the heat for longer than is necessary before moving on. We hope this helps if you try it again.
27th Nov, 2018
How long will this last for?
goodfoodteam's picture
28th Nov, 2018
Thanks for your question. This will keep for up to 1 week.
27th May, 2019
Followed the recipe exactly, but during step 2 I realized that the directions are way off. If you wait until the mixture is thick enough to draw a line, or cook it for an hour, you'll get inedible hard sweets. Mine caramelized long before 1 hour. I also oiled my baking tray well but the sugar was still completely stuck.
Martin Hinkes's picture
Martin Hinkes
24th Dec, 2018
I think I’m step 2 the up to 1 hour gives the wrong impression.... personally anything after 20 minutes you need to be aware that it could be nearly there otherwise yes you can end up with boiled sweets not Turkish delight!