tag:blogger.com,1999:blog-17613825.post113571456605785862..comments2009-06-10T13:53:02.147+01:00Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-17613825.post-73981547383501116302009-06-10T13:53:02.147+01:002009-06-10T13:53:02.147+01:00I just made this turkish delight. but a problem arose. After I had combined the sugar syrup and the flour/cream of tartar paste and stirred for only 15 minutes it had already turned a honey colour and also was thickening up so much it was very hard to keep stirring. It also tasted really good and felt, in my mouth, like the right consistency (if slightly softer than the cooled version would be).<br /><br />I stopped cooking it and poured and set it. what is the problem with cooking it for such a short time? and is there a risk of overcooking it if I just keep up the heating and stirring beyond the honey coloured stage?<br /><br />I wondered if this indicates i had overcooked the sugar in the first place.<br />RAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-80021002825428333822009-06-03T13:35:28.576+01:002009-06-03T13:35:28.576+01:00So glad you liked it so much - it&#39;s *loads* nicer when you make it yourself!Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-17170636936789748972009-06-03T13:23:27.556+01:002009-06-03T13:23:27.556+01:00Made some last night, mine really condensed and only managed to make enough for half of what is listed so I may double it next time... but then I may end up with way too much..... what am I talking about! you can&#39;t have too much!!!<br />It&#39;s GORGEOUS! I&#39;ve never liked it until now!Sixtreeshttp://www.blogger.com/profile/18364511977124395652noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-24503638691622374332009-01-04T04:31:00.000Z2009-01-04T04:31:00.000Zvery nice.<BR/>apart from a minor accident where i spillt all the rosewater all went well.<BR/><BR/>:DJOSHnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-91137694682272147382008-12-17T13:20:00.000Z2008-12-17T13:20:00.000ZThe way they used to do it was to get a bowl of cold water and drop small amounts of the sugar mixture in it to test. I've seen someone place their hand in ice water until they can't stand it and then grab the hot sugar with their bare hands and put it back in the ice water. You must be quick though. When you can roll the sugar mixture into a ball and it is soft you are there.Calebhttp://www.blogger.com/profile/04285668747736726513noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-17376536306603985952008-11-27T22:13:00.000Z2008-11-27T22:13:00.000Zi do not have a sugar thermometer but figured i would know when the soft ball stage was occuring, however, my mixture turned very dark very quickly and turned into caramel, how do tou know when its at the right temperature without a suger thermometer?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-69403329979253172972008-11-15T12:33:00.000Z2008-11-15T12:33:00.000ZHi Tori - it should keep for about a month, although you'll notice a bit of a texture change as it dries out over that period. Thanks for visiting!Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-40329870550980915842008-11-15T09:30:00.000Z2008-11-15T09:30:00.000ZPlease can you tell me how long the Turkish delight will keep for, roughly speaking?Torinoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-69933787465383229812008-08-18T20:24:00.000+01:002008-08-18T20:24:00.000+01:00very niceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-43107384924759929012008-07-09T14:52:00.000+01:002008-07-09T14:52:00.000+01:00Hi there, I would like to make Turkish delight as a present for a friend - How long can it be stored for & how should it be stored?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-47104272042719250652008-01-06T13:03:00.000Z2008-01-06T13:03:00.000ZHi Anon. Cup sizes are actually a standard volume measurement (particularly in America) - I'm not using one I've picked out of the cupboard at random! Long story, but it's from when the settlers were moving into remote areas and couldn't afford the space and weight on their travels that a set of scales would take up; they're useful when you're cooking because you can operate by volume rather than by weight.<BR/><BR/>The cup in question is the same size as a traditional English teacup - if you have an old Wedgwood, Royal Doulton or similar service in the family with teacups and saucers, they'll be exactly the right size. You can also buy standard measuring cups in any cookery shop (some come in sets so you have dinky half-sized cups as well so you don't have to guess at measurements in recipes which call for half or third cups). <A HREF="http://www.fareshare.net/conversions-volume-to-weight.html" REL="nofollow">This </A> is a very useful set of cup volume/weight conversions if you don't have a suitable measuring cup.Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-57615932816542848562008-01-06T11:43:00.000Z2008-01-06T11:43:00.000Zwhen it says a cup - how much does that equal to? i mean there are lots of cup sizes -im just a little unsureAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-49369743185455259882008-01-03T15:21:00.000Z2008-01-03T15:21:00.000ZA couple of helpful tips - firstly, make sure you turn out the turkish delight onto a surface dusted in icing sugar, or it might end up glued to it!<BR/><BR/>Secondly, store the turkish delight in a container lined with greaseproof paper, and leave it sat in the icing sugar mix used for dusting. This should absorb the 'sweating' and stop it sticking.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-51494945036283027392007-07-07T11:19:00.000+01:002007-07-07T11:19:00.000+01:00Hi there <BR/>I had the same problem when I put my turkish delight made from this recipe in a plastic container.<BR/>When I left it out on a plate with air around it, it was fine. Not sure if that was any help :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1165483283546816792006-12-07T09:21:00.000Z2006-12-07T09:21:00.000ZI have a problem.... I made turkish delight using a recipe exactly like this one, When I dusted it in the icing sugar/cornflour mix, the turkish delight kept 'sweating' so now I just have lots of shiny turkish delight with lots of rose-flavoured icing around them! I have decided just to coat them all with chocolate instead, but what did I do wrong??!Anonymousnoreply@blogger.com