Name: The Tastiest Turkish Delight Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Turkish
Ingredients: 4 cups granulated sugar; 4 ¼ cups water (divided); 3 tablespoons lemon juice; 1 ¼ cups cornstarch; 1 teaspoon cream of tartar; ½ teaspoon salt; 2 tablespoons rosewater (optional); 1 ½ teaspoon raspberry extract; 1 ½ teaspoon orange extract; 4-6 drops red food coloring (optional); ¼ cup chopped pistachios (optional); 1 cup powdered sugar

Ingredients

4 cups granulated sugar

4 ¼ cups water (divided)

3 tablespoons lemon juice

1 ¼ cups cornstarch

1 teaspoon cream of tartar

2 tablespoons rosewater (optional)

1 ½ teaspoon raspberry extract

1 ½ teaspoon orange extract

½ teaspoon salt

¼ cup chopped pistachios (optional)

1 cup powdered sugar

4-6 drops red food coloring (optional)

Instructions

Step 1: Set two large 4-6 quart stock pots on the stovetop. Attach a candy thermometer to one pot. Line a 9×9 inch baking dish with foil and spray it generously with nonstick cooking spray. Set aside.

Step 2: Pour 4 cups of sugar and 1 ½ cups of water into the pot with the thermometer. Heat on high and bring to a boil. Continue boiling until the sugar syrup reaches 240°F (115°C).

Step 3: In the second pot, combine the remaining 2 ¾ cups of water with lemon juice, cornstarch, and cream of tartar. Whisk thoroughly to remove any clumps. Heat on high, whisking constantly until the mixture becomes a thick white paste similar to petroleum jelly.

Step 4: Carefully and slowly pour the hot sugar syrup into the cornstarch paste, a little at a time, whisking continuously to avoid clumps. This step is easier with two people.

Step 5: Return the pot to medium heat and simmer for about 45 minutes, stirring occasionally, until the mixture thickens to a golden-orange jelly consistency.

Step 6: Remove from heat and stir in rosewater, raspberry extract, orange extract, and salt. Add food coloring if using. Pour half the mixture into the prepared baking dish.

Step 7: Sprinkle chopped pistachios over the layer, then carefully pour the remaining candy mixture on top before it thickens. You can also mix the pistachios into the candy before pouring if preferred.

Step 8: Refrigerate the dish for 30-60 minutes until the Turkish Delight is firm.

Step 9: Lift the candy out of the dish using the foil and peel it off. Use a sharp knife or kitchen scissors to cut into approximately 100 small squares.

Step 10: Place powdered sugar in an empty baking dish. Toss each candy piece in the powdered sugar to coat all sides as you cut them.

Step 11: The candy will be somewhat firm when chilled and will soften to the ideal texture at room temperature.

Tips & Variations

Use two sets of hands when mixing the hot syrup and cornstarch paste to avoid getting burnt and ensure smooth mixing.

For a nut-free version, simply omit the pistachios or substitute with other chopped nuts like almonds or hazelnuts.

Adjust the extracts to your taste or try adding a few drops of vanilla or mint extract for a different twist.

Coating the cut pieces in powdered sugar prevents sticking and adds a pleasant finishing touch.

FAQs

Can I make Turkish Delight without rosewater?

Yes, rosewater is optional and can be omitted or replaced with other flavor extracts like orange blossom or vanilla according to your preference.

How do I know when the sugar syrup has reached 240°F?

Use a candy thermometer attached to the pot to monitor the temperature accurately. 240°F, also called the “soft ball” stage, ensures the correct syrup consistency for candy making.