Go to the Recipe: Chocolate Turkish Delight
its very beautiful.
I'm really interested in getting some of of those pastry bars. Where can I find them?
I believe they are sold by JB Prince. But I recommend you try to find a local metal shop that will cut and grind solid stainless steel bar stock to be straight and true. A bit more leg work, but it will cost you much less money.
Great call, thanks Chris.
Your summary text says you "...adapted the recipe to work with a more readily available starch." and the link in ingredient list also reference to an "available" 100% corn starch. However, in the video you reference to Elastigel 1000J. Consequently I wonder if you could use a more "generic" 100& corn starch (of course together with LM pectin and other ingredients listed) though the information in the recipe is a little bit ambiguous? Hope for a quick answer though I plan to to do the complete Spumoni recipe tomorrow.
Yes, you can use normal corn starch and get a good result.
Can I use honey instead of glucose syrup ? Thanx
Having trouble finding the LM pectin here in Norway. But have pectin NH and something called yellow pectin. Both are sosa brand. Any way i could make this work with the NH pectin??
Watched the video with my 6 year old daughter and she was mesmerized!
Do you think standard Pectin will work?
Yes.
Standard Pectin? Acid set or sugar set. Will not work with acid set as there is no acid.
I would like to make an adult version of that candy. Is it possible to add alcoholic beverage like whiskey?
How should I proceed?
Hello, everybody, made this right now with a few mods.
- Used induction and removed at around 104°C because I feared to burn the mixture even though there hasn't been signs of scorching it has a strange smell, is this normal?
- Didn't have glucose syrup so I made it opted for atomised glucose 66% mixed with water 33%,
- Didn't have non stick spray so used melted cocoa butter with a brush,
- An hour has passed now but I'm tired of waiting so put the mold in the blast chiller, does this ruin everything? Does it have to rest at room temperature? Well we'll see...
- How do I know if my pectin is LM? Tech specs say: 46-50% degree of esterification, 3.4-3.8 ph (1% solution), extracted from lime at low degree of esterification, unresponsive to calcium and standardized with sugars. What does that mean?
Thank you.
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Just removed from chiller, after 30-40 minutes. The consistency doesn't look like the one of the video. And it's a little bit sticky, can't handle it without getting dirty hands. Will now give it some more chilling and try to finish the job.
No way, guess the problem has been the cooking temperature, 104°C was tooooo low. Will try again. The candies melt after a while.
Will reheating the whole bunch up to the right temperature still work? Going to try by the way.
Can't get it to 116 deg C. It starts burning at around 105 deg C. hat could be the reason? used the original ingredients and weight o a dot. Used standard corn starch. Would cocoa quality have an impact? or what could be the reason that it starts scorching at 105 deg C? Thank you. P.S.: It is in the mould at the moment and cooling. I can't tell yet if it worked or not.
I instead made an unbreakably hard Tootsie roll candy. My recipe deviations were: a) store-bought cornstarch, b) store-bought "no-sugar" pectin, c) white corn syrup instead of glucose, and d) slightly scaling down, 86.7% the original quantities. The cooking and casting were uneventful, but the result was too hard. Is there something specific about the listed ingredients, versus store-bought varieties? Or I might simply try cooking to a lower temperature?
Modernist Pantry sells glucose powder. Should that be used to make a syrup for this recipe?
hi, plz tell me there is any substitute for LM pectin?
These candies are a labor of love....tons and tons of time stirring over heat but at the end, they are fabulous! Chewy chocolate treats! But I have a question. In the vid, a wire probe thermometer is used. ThermoWorks rep told me they don't have one that will work in direct contact food prep applications. I used a standard metal probe with a Chefs Alarm and the darn thing really gets in the way while stirring. A flexible wire would work out a whole lot easier I do believe. Any ideas?
Where's the calcium needed for the LM pectin to gel? Not sure where in the ingredients it is coming from.
Is it possible to use this to make the more traditional turkish delight with rosewater? Do the ratios change if you're remove the cocoa powder?
While calcium can cause gelation of the LM pectin, sugar, just like with HM pectin will cause it to gel. The difference between the amounts of what is needed from the low and the high methoxyl pectic is the low methoxyl pectin needs less sugar than the high methoxyl pectin.
yeet
كل الكفار سيموتون
hi
Made this exactly as written, came out looking perfect. NOBODY liked it.
Do you have any suggestions for more diabetic friendly ingredients? I'd love to try this but as written, it would send my blood sugar through the roof.
Edit: The powdered coating is easy enough to modify; there are plenty of non-caloric powdered sweeteners that can be substituted for the sugar. It's the gel that I'm concerned about. Is the glucose syrup necessary or could a non-caloric syrup, e.g one made from allulose, work? Is there a viable substitute for the corn starch that has no to little effect on blood sugar? I'm thinking things like prebiotic fiber (e.g. inulin) or resistant starch (assuming that's available as an ingredient)
Any sort of feed back on what they didn't like about it?
The probe they used is connected to the Breville ControlFreak Induction Hob. Nothing to do with ThermoWorks
Was also curious about making one with rose water…….. if I remove cocoa powder from mix should I change anything else measurement wise?
The cocoa powder is just too high of a percentage of the recipe to just omit and sub a few drops of rose water. That would take some extensive trials to dial in and I would not recommend just attempting to drop it. You will have a product that doesn't work out.
Made this with my control freak, it took more than an hour and ended up a chewy and somewhat hard caramel. Any ideas as to what I did wrong?
