why is turkish delight always coverd in iceing sugar?

Answer 1

I didn't think it was always topped with sugar.Turkish delight, lokum, or loukoum is made fromstarch and sugar, flavored with rosewater and lemon and has a soft, jelly-like and sometimes sticky consistency. It is often eaten in small cubes that are dusted with sugar or copra to prevent sticking and melting in the sun, and also to improve the appearance. In England Turkish Delight is mostly covered in Chocolate, yummy!

Here is a recipe for those wanting to try it out!:

1lt (1¾ Pints) Water
900g (2lb) Sugar
285g (10oz) Corn Flour (Corn Starch)
225g (8oz) Icing Sugar
1½ tbsp Rosewater
2 tsp Lemon Juice
1 tsp Cream of Tartar
Red Food Colouring (optional)

Place the sugar, 285ml (½ pint) water, and lemon juice in a heavy saucepan over medium heat.
Stir until the sugar dissolves and the mixture boils.
Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage 114 - 118°C (238 - 245°F).
See: Sugar boiling basics
The sugar mixture will form a soft ball which can be squashed flat.
Remove the saucepan from the heat.
In a second large heavy saucepan over medium heat, stir together 225g (8oz) cornflour and the cream of tartar.
Gradually stir in the remaining water until no lumps remain.
Stir constantly, until the mixture boils and forms a thick, gluey paste.
Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly.
Reduce the heat and simmer, stirring often, to prevent sticking, for about 1 hour, or until the mixture has become a pale golden colour.
Stir in the rosewater and add food colouring (if used).
Pour the mixture into the prepared baking tin and spread evenly.
Cool to room temperature, uncovered, allow to stand overnight to set.
Sift the icing sugar and a little cornflour onto a large cutting board.
Turn out and cut into 1-inch squares with an oiled knife.
Roll pieces in the icing sugar mixture to coat well.
Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.
Makes approx.80 pieces.

Answer 2

It's to stop the pieces sticking together, but many producers go overboard and dump far too much icing sugar in, spoiling the texture of an otherwise *delightful* sweet!

Although I don't like icing sugar, the alternative is sticky turkish delight all over your fingers - I know, because I've tried washing the sugar off!

You can also get it covered in dessicated coconut, but I find this spoils the texture.

One way of eating turkish delight without the icing sugar is to wash the sugar off and arrange the pieces separately on a plate. Then eat the turkish delight with a cocktail stick.

Answer 3

It stops it sticking jointly. uncertain what you're able to do with it, till you have a great number of pear drops and you place them in a jar, the icing sugar with preclude them sticking jointly

Answer 4

It is not icing sugar but cornflour in order to stop the pieces sticking together as it is rather soft and jellified.

Answer 5

Naturally like others here have said, to stop it from sticking together.
Luckily here in Australia, we have milk-chocolate covered turkish delight. mmmm :)
(wonder if it's available overseas?)

Answer 6

It isn't always like that. I have had it covered with chocolate too ! I think it is to stop the pieces sticking together.

Answer 7

To prevent the pieces from sticking together

Answer 8

because it's the way it is
and maybe it stops eack of it sticks together?
you can't use flour on than thing so Using Icing sugar is the best

Answer 9

To keep it from sticking to each other in the box.

Sugar makes it sweet - a delight! ;)

Answer 10

To stop the pieces sticking together.