Turkish Delight

Turkish Delight

Hello, and welcome to Cooking with Phoenix. I’m Phoenix, and today I’m gonna attempt to make Turkish Delight for the first time ever. I’ve never done it before, but I have a recipe and determination. Let’s see how it goes. For ingredients, I’m going to be using granulated sugar, powdered sugar, lemon juice, cream of tartar, and cornstarch. As for equipment, I need two saucepans, one of them medium-sized and the other
slightly larger, a whisk, a candy thermometer, a pastry brush, a 9 by 9 inch pan, and some aluminum foil. Also some stuff to measure with. First thing, I’m gonna line this pan with foil. *foil crinkling noises* Ta-da! And we’re just gonna set this aside for now. We don’t need it until we’re done with everything else! Gonna be over here for a bit now. Over on the stove, we’re going to combine the water, sugar, and lemon juice. One and a half cups of water, four cups of sugar, and two teaspoons lemon juice. And turn it on to medium heat. Stir until the sugar dissolves and bring it to a boil. Does it say stir constantly? It does not.
Rabbit (offscreen): Wait. Rabbit: It says… Rabbit: “Stir until the sugar dissolves.” Rabbit: “And bring the mixture to a boil.”
Phoenix: Mm-hm. I might just stir it occasionally. Rabbit: Okay Rabbit: How is it? Sugar lemon water. Rabbit: Okay.
*both laugh* Rabbit: Does it taste like– Rabbit: With the lemon, does it taste a little bit like the frosting? Rabbit: Okay. Mostly it just tastes like sugar. Rabbit. Oh! *laughs* Okay. I mean, it was only two t– Did I put both tea– two teaspoons of lemon juice in? Imma put another teaspoon of lemon juice in.
Rabbit: It was– It was two teaspoons. But did I DO two, or did I just do one? Rabbit: You did two.
Phoenix: Okay. Imma put a third one in. Rabbit: Unless that one is like, Phoenix: It’s a teaspoon.
Rabbit: Okay Rabbit: Cause if that was a half, then you only put one. *singsongy* Sugar water! *Rabbit giggles* Now with more lemon! Cause, you know, we’re not putting any flavoring in, so it might as well be lemon flavored. Rabbit (exceitedly): Yeah! Rabbit: Instead of the rosewater, we could do… lemon. I don’t really need to be stirring it right now. *gasp* It’s starting to boil! Smells like sugar. Rabbit: *chuckle* Well, no wonder.
Phoenix: *chuckles* All right. The mixture has started to boil. So, next the recipe says that I should take a wet pastry brush
and brush down the sides, so that sugar crystals don’t develop. I don’t know how
this helps against sugar crystals, but following the recipe. There we go. And then, we turn on the thermometer, and put it in. And now we just have to wait until it
gets to 140 degrees Fahrenheit. 240! And according to the recipe, when it’s about 225
— right now it’s 212 — uh, begin to get the other pan ingredients prepared. I’mma start getting them, because it’s already at… 213 now. So. I need… the other saucepan, and into the other saucepan, I’m going to put 3 cups of water. here’s about 2 cups. And one more cup. One and a quarter cups cornstarch. One. And a quarter. And a teaspoon cream of tarter. This is a half teaspoon measure,
so I’m gonna scoop it twice. One half. Two halfs. And just whisk that all together. The cornstarch has gotten hard. Did you know it would do this? Rabbit: Wait, um. Rabbit: Th- That’s probably oobleck. *giggles* Yes, it is oobleck. I have made oobleck! By mistake. Just dumped the cornstarch in. And didn’t immediately stir it. So, advice to anyone trying this at home: Stir the cornstarch as you per it– pour it in, or you will make oobleck. You do not want to make oobleck. Not in this case, anyway. Oh yeah. Did I mention that the recipe said to just let it continue boiling without stirring it? 212. C’mon, get hot. Rabbit: That’s probably why they told you to start like at 225. Yee. Considering that I don’t know how long it’ll take this to thicken, I’m just gonna start cooking it now. Medium heat. Whisking constantly, until it thickens. Just like gravy! The thermometers at 230, and this isn’t remotely thick yet, so it’s a good thing I started early. Ooh, it’s starting to thicken! Ffff! (laugh) Yeah, look, it’s a big clump. That’s not so good. (whispered) C’mon. But, at least it’s thickening. Ooh, this thickens nicely. I like…. the way… It has a different texture than tapioca flour thickening. I am glad that uh, there’s actually– that we actually got to use cornstarch, because tapioca does something different. This is thick, and that’s at 243, so, removing it from the heat. I’m gonna take the thermometer off and set it to the side. And then, it says to slowly, carefully pour the sugar syrup into the cornstarch mixture. So. Whisking it as we go. Alright. And then… Reduce the heat to low and simmer, whisking it every eight to ten minutes for about an hour, until the candy has turned a light golden yellow color and is very thick and gluey. Okay. Well, I’m gonna continue whisking it until it’s– the two com– sections are actually smoothly incorporated into each other first. It’s already kind of thick and gluey. but I bet it means thicker and glueier. There we go. Nice and incorporated. Mm-hm. It’s very clear right now, and it’s supposed to become… golden yellow. Rabbit: Hm. Light golden yellow, but golden yellow nonetheless. Rabbit: I’m guessing you add th– you would add the food coloring after that, because otherwise, um…
*Phoenix laughs* Phoenix: Yes. Rabbit: *laughs* Well it’s been about an hour, and it doesn’t really look like golden yellow, but it is gluey, so I’m gonna say that parts done. Heat off. Uh, next is the part where we would add the rose water and food coloring, but I don’t have that so we’re going to use vanilla extract instead and no food coloring. One and a half tablespoons of flavor. Two. Three. Three halves. (whispered) Stir stir stir. There. Now it’s kinda brownish. Back over here, hello! Alright. Now I’m gonna… *sounds of spraying foil with oil* There. *more oil hitting foil* Squirt it with oil. So that it doesn’t stick. And then, just put… …the candy… (softly) … in the pan. (whispered) It’s heavy! (softly) Blop, blop. Alright. There we go. Now we just let it
sit, uncovered, all night. Hello! It’s the next day. It’s actually evening in the next day instead of morning, because stuff happened and we couldn’t do it, ah, this morning. So now we ha– I’ve got the Turkish Delight, which has set up nicely, and a cutting board, a knife, and the powdered sugar that we’re finally gonna get to use. So first, I’m going take some powdered sugar and dust it on my work surface. And then, *foil crinkles* take the Turkish Delight out of the pan, and– oh gross, that’s all… oily. — and flip it over onto the cutting board. And the this came off really nicely, which is nice. Now, we’re gonna take some more powdered sugar, and dust it over the, uh, Turkish Delight. And then take a– a chef’s knife An oiled chef’s knife it says, so I’m just
going to squirt it with the oil. Yeah, that totally works. aand cut it up into squares. Slice. Rabbit: Slice Bear: Hann, did you grease your knife so it’s easier to cut? I think that’s why I greased it? Bear: You actually did grease it though?
Phoenix: Yes. And cut it the other way. Rabbit: Slice Rabbit: Slice Rabbit: Slice Pazume: Slice. Pazume: Slice. Phoenix: Shh. There we go. And then, each and every square gets to
be dusted with more sugar. On all sides. So that they don’t stick to each other. I’m just gonna make a pile of sugar right here.
Pazume (whispered): Hann. And voila! One finished Turkish Delight. You get the first one. Rabbit: Yay! It broke in half. Alright, I get the other half. Pazume (very sofly) *sad sound* Mmm. Tasty. You can definitely see why, after not being able to eat candy for so long because of the war, Edmund was very willing to believe anything someone who gave him this told him. (mouth full) especially if it was magic. I need something to put the finished ones
in. Gloopy gloppy. Sooo tasty. I’ve had enough sugar, though. “I’ve had enough sugar,” I say, and then I eat another piece anyway. *Rabbit laughs* This will probably be a uh, time lapse bit. Rabbit: mm-hmm
Phoenix: If I could figure out how to do a time lapse. Otherwise we’ll just do a gradual skip through. Just a couple shots of me going pap-pap-pa-pap. Rabbit: Drop… drop. Rabbit: Hehehe Bouncing ’em on a corner. And gradually working through the entire thing. Rabbit: Mm-hm. Bear: You still are? Yes! Alright, there we go. Turkish Delight. a whole lot of it. If I do this again, there are a few things I’m probably going to change. Like, dust the Turkish Delight with sugar before dumping it on the cutting board, rather than dusting the cutting board. I’d pour the candy mixture into a larger pan so that the whole mixture is shallower, cause I ended up cutting it
shallower on most pieces. And I’d add probably some more flavoring and a little bit of color, cause right now they’re — they’re a little bit bland, both in flavor and color. All in all, pleasant experience; turned out
really well. I think I’ll do it again. After this is all eaten. *chuckles* So, uh, the recipe says that if you’re gonna store it, store it with flex paper between the layers, and I did not do that, so I’m gonna need to be repacking this in a minute. Anyway. Thanks for watching. To see more videos like this one, click this playlist. To see the recipe that I used, click the link in the description. My next video should be up on April 12th. Until then, have fun, cook lots, and eat some delicious food. Bye!

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