Apple and Cinnamon Turkish Delight

Sweet chunks of Turkish delight, flavoured with sharp green apple and aromatic cinnamon.


This month I’ve decided to do the Daring Cooks challenge, as well as the Daring Bakers Challenge, because I fancied trying my hand at both. So first up; the Daring Cooks challenge! For the Month of May, Rachael from Pizzarossa challenged us to make candy but not just any candy! She challenged us to make Turkish Delight, or Lokum.

I’ve made Turkish Delight before, but I wasn’t particularly pleased with the result, because I found that the pieces melted at room temperature, so this time I have added some gelatine, to help it form a more solid block.


I decided to try a different flavour from the classic rose turkish delight. I had a look through Pinterest and saw that you could make apple turkish delight by using apple juice instead of water, so that’s what I have done. Just make sure that you use high quality apple juice, to get the best flavour. I followed the basic recipe from the daring cook page, but changed some of the water to apple juice and added the gelatine.

I am really really pleased with these turkish delight, and I will definitely be making some alternative flavours soon!


Variations: You could use any fruit juice to flavour the Turkish delight, I think using orange juice would work well, and you could then dip them in dark chocolate!


  • 400g Granulated Sugar
  • 330ml Apple Juice
  • 150ml water
  • 2tbsp Lemon Juice
  • 80g Cornflour
  • 1/2 tsp Cream of Tartar
  • A few drops of green food colouring
  • 1 Cinnamon Stick
  • 1 sachet of powdered gelatine


To Make:

Grease and line a small rectangular dish.

Combine 180ml of the Apple juice, 3 tbsp of lemon juice and the cinnamon stick with the sugar in a small pan, cook over a low heat until the temperature reaches 127C.

Meanwhile combine the cornflour, remaining apple juice and water in a large pan, and cook over a low heat, whisking continually until it forms a thick paste. Then remove from the heat and whisk in 1 sachet of powdered gelatin.

Once the apple syrup has reached 127C, remove from the heat and pour into the pan with the cornflour paste, whisking continually. Continue to cook over a low heat for around 30-40 minutes until the volume has reduced to about 1/3.

Stir through the green food colouring and pour into the prepared dish. Leave to cool to room temperature for a few hours, by which point it should be completely set.

Combine 3tbsp of cornflour and 3tbsp of icing sugar in a small bowl.Turn out the Turkish delight and cut into bite-sized chunks. Roll each piece in the sugar mixture and arrange on a platter the serve!