Ingredients
Equipment
Instructions
- Grease and line an 8x8 inch pan with parchment paper. In a small bowl, whisk together 1/2 cup powdered sugar and 1/4 cup cornstarch. Dust the prepared pan generously, reserving the rest.
- In a heavy-bottomed saucepan, combine granulated sugar, 3/4 cup water, and lemon juice. Stir over medium heat until sugar dissolves. Boil without stirring until a candy thermometer reads 240°F (115°C).
- While the syrup cooks, whisk 1 cup cornstarch, cream of tartar, and 3 cups cold water in a separate saucepan until smooth. Bring to a boil over medium heat, whisking constantly, until a thick paste forms. Remove from heat.
- Slowly pour the hot sugar syrup into the cornstarch paste, whisking constantly. Return the pan to low heat and cook for 60-75 minutes, stirring every 10 minutes, until the mixture is pale gold and very thick.
- Remove from heat and stir in the rosewater and optional food coloring. Pour into the prepared pan and spread evenly. Let it set at room temperature, uncovered, for at least 8 hours or overnight.
- Lift the set candy from the pan. Dust the top and your work surface with the remaining dusting mixture. Cut into 1-inch cubes with an oiled knife and toss each piece in the mixture to coat completely.
Notes
Using a candy thermometer is crucial for achieving the correct texture.
Do not refrigerate the Turkish Delight, as it will harden and lose its chewy quality.
Store in an airtight container at room temperature for up to one month.
Do not refrigerate the Turkish Delight, as it will harden and lose its chewy quality.
Store in an airtight container at room temperature for up to one month.
