Turkish Delight

 

Ingredients and Equipment

4 cups sugar
4 1/2 cups water
4 Tablespoons lemon juice
1/4th cup lemon juice, apple juice, orange juice (optional)
1 cup cornstarch
1 teaspoon cream of tartar
2 teaspoons rosewater
red/yellow/green food coloring (optional)
1 cup sugar ground to a powder (not 'confectioner's powdered sugar')
Two medium to large heavy saucepans;
Candy Thermometer

This recipe is currently suitable for a candy close to traditional Turkish Delight.

Rosewater can be found at specialty food stores and Indian grocery stores.

Helpful hint: When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.

Makes 40 pieces.
Total time: 2 hours over 2 days.

Step 1:
Line an 8X8 [too large, needs about 40 sq.in] square pan with waxed paper or parchment. Coat the lining with Sesame oil.

Step 2:
In a heavy saucepan over medium heat,
combine
4 cups sugar,
1 1/2 cups water, and
4 T lemon juice.

Stir until the sugar dissolves
and the mixture boils.
Reduce the heat and simmer gently
uncovered,
without stirring,
until the mixture reaches 240°F on a candy thermometer)
without removing from the heat, begin Step 3:

Step 3:
In a second large heavy saucepan
over medium heat,
stir together
1 cup cornstarch
1-1/2 T cream of tartar, and
gradually stir in the remaining 3 cups water
vigorously blend with a wisk until no lumps remain.
Stir constantly, until the mixture boils and
becomes a thick, gluey paste.

Step 4:
Immediately, but slowly
blend the cornstarch-cream-of-tartar mixture
into the sugar-water-lemon-juice syrup
continue to boil gently at medium,
without stirring,
until the mixture returns to 240°
or has completely become a golden color.

This can take a long time! 1 hour. Be patient.

Step 5:
Stir in the rosewater
additional juice if desired
and tint as desired with food coloring.

Important Hint: Stir in the rosewater, etc. by gently wisking it in just before removing from the flame. Do not scrape the bottom or sides of the saucepan. Use only the part of the mixture that pours freely.

Pour the mixture into the prepared pan.
Cool to room temperature and
let stand overnight to set, uncovered (cover with a rack and piece of paper is ok).

Step 6:
Sift the powdered sugar
onto a large cutting board.
Turn the candy slab out onto the powdered sugar and
cut into 1-inch squares
with an oiled knife (that's what they say, but I have found that a pair of chicken-trimming sizzors works best).
Roll pieces in the sugar mixture to coat well.
Store in an airtight container
with sheets of waxed paper,
dusted with the sugar mixture,
separating each layer. Freeze in freezer.

 

Another? Recipe

4 cups granulated sugar
4.5 cups water, divided use
2 tsp lemon juice
1.25 cups cornstarch
1 tsp cream of tartar
1.5 tbsp rosewater
2-3 drops red food coloring
1 cup powdered sugar

Instructions":

Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Set aside for now.

Place the sugar, lemon juice, and 1.5 cups of the water in a medium saucepan over medium heat.

Stir until the sugar dissolves, and bring the mixture to a boil.

Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.

Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 degrees on the candy thermometer.

When the sugar syrup is around 225 degrees, begin to get the rest of the candy ingredients prepared.

Place the remaining 3 cups of water in another, slightly larger, saucepan.

Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps.

Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly.

The mixture will become thick and pasty.

Once the sugar syrup is at 240 degrees, remove it from the heat.

Slowly, carefully, pour it into the cornstarch mixture, whisking until it is fully incorporated.

Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the candy has turned a light golden-yellow color and is very thick and gluey.

After an hour, remove from the heat and stir in the food coloring and the rosewater.

Pour the candy into the prepared pan and allow it to set, uncovered, overnight.

The next day, remove the candy from the pan using the foil as handles.

Dust your work station with the powdered sugar, and flip the candy onto the powdered sugar.

Remove the foil from the back and dust the top with the sugar.

Use an oiled chef’s knife to cut the Turkish Delight into small squares.

Dust each side of the square with powdered sugar to prevent stickiness.

Turkish Delight is best soon after it is made. It doesn’t keep very well, but if you want to try keeping it, store it in an airtight container with waxed paper between the layers, and dust the sides with powdered sugar again before serving.

 

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