Serene
Culinary Explorer
this is so good!
Ingredients:
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup cornstarch
- 1/4 cup lemon juice
- 1/4 tsp cream of tartar
- 1/2 cup shelled pistachios, roughly chopped
- 1 tsp rose or orange blossom water (optional)
- Powdered sugar and cornstarch mixture (for dusting)
Instructions:
- Prepare Pan: Line an 8x8-inch baking pan with parchment paper and lightly grease it.
- Make Syrup: In a saucepan, combine granulated sugar and water. Bring to a boil over medium heat, then reduce to a simmer. Cook until the syrup reaches 240°F (115°C) on a candy thermometer. This is known as the hard-ball stage.
- Mix Cornstarch: In a separate bowl, mix the cornstarch with 1 cup of water to form a slurry.
- Cook Cornstarch Mixture: In a large saucepan, bring the cornstarch mixture to a simmer over medium heat, stirring constantly until it thickens and becomes translucent.
- Combine and Cook: Gradually stir the hot sugar syrup into the cornstarch mixture. Continue to cook and stir for about 15-20 minutes until the mixture is thick and pulls away from the sides of the pan.
- Add Pistachios: Stir in the chopped pistachios and rose or orange blossom water, if using. Mix well.
- Set: Pour the mixture into the prepared pan and smooth the top with a spatula. Let it cool at room temperature for at least 4 hours or overnight to set.
- Cut and Dust: Once set, dust a cutting board with a mixture of powdered sugar and cornstarch. Turn the Turkish Delight out onto the board and cut it into squares or rectangles. Dust the pieces with more powdered sugar and cornstarch to prevent sticking.
