Ingredients
Equipment
Method
Prepare the pan and syrup:
- Line an 8-inch square pan with parchment and lightly oil the parchment. Stir the powdered sugar and cornstarch for the coating together and dust a little over the pan.
- Combine the granulated sugar, 1 cup water, and lemon juice in a heavy saucepan. Bring to a boil without stirring, then cook until the syrup reaches 240 F on a candy thermometer.
Cook the starch mixture:
- While the syrup cooks, whisk the cornstarch, 2 1/2 cups water, and cream of tartar together in a second saucepan until smooth.
- Cook over medium heat, whisking constantly, until the mixture becomes very thick and translucent.
- Slowly pour the hot sugar syrup into the starch mixture while whisking carefully. Reduce the heat to low.
Finish and set:
- Cook over low heat for 45 to 60 minutes, stirring frequently with a heatproof spatula, until the mixture is deep golden, glossy, and pulls away from the pan.
- Stir in the rose water, pistachios, and food coloring if using. Spread the mixture evenly in the prepared pan.
- Let the Turkish delight set uncovered at cool room temperature for at least 8 hours or overnight.
Cut and coat:
- Turn the set candy onto a board dusted with the coating mixture. Use an oiled knife to cut it into 36 cubes.
- Toss every cut surface generously in the powdered sugar mixture and store the pieces between parchment layers.
Nutrition
Notes
- A candy thermometer gives the most reliable texture.
- Keep the final mixture over low heat and stir often to prevent scorching.
- Store at cool room temperature; refrigeration can make the coating sticky.