Homemade Turkish Delight (Optional Pistachios)

Ingredients

• 2 cups granulated sugar (400g)
• 2/3 cup water (150ml)
• 1 teaspoon lemon juice
• 2/3 cup cornstarch (100g)
• 1 cup water (250ml)
• 1/8th teaspoon cream of tartar (or citric acid)
• 3 tablespoons gelatin powder (if using) (25g)
• 1 tablespoon rose water (or other flavouring)
• 2-6 drops liquid red food colouring (adjust based on type of food colouring used)
• 1 1/2 cups chopped unsalted pistachios (or other add-ins, omit if not using) (205g, divided)
• 1/4 cup powdered sugar (25g)
• 2 tablespoons cornstarch

Instructions

1. 1

   Prepare an 8 by 8 inch square pan by lining it with aluminum foil or parchment paper and spray with a neutral oil. Sprinkle evenly with 1/2 cup of the chopped pistachios. Set aside.

2. 2

   In a small saucepan, pour the sugar, 2/3 cup water and lemon juice. Turn on the heat to medium low and allow the sugar to dissolve. When the sugar has dissolved, reduce the heat to low and cook for 20 minutes until the mixture is glossy and has thickened. Low heat will help to evaporate the liquid without burning the sugar.

3. 3

   Meanwhile mix together the cornstarch, 1 cup of water, cream of tartar, and gelatin powder. If you are not using gelatin, leave it out. Whisk to get rid of any lumps and slowly start adding this mixture to the sugar pot while continuously whisking. Wear a kitchen glove at this step to prevent any splatter from getting on you. Continue to whisk occasionally on medium to low heat every 5 minutes for 20 minutes. If you are not using gelatin you will need to cook the mixture for longer, 30 to 35 minutes. Keep whisking consistently to prevent any lumps from forming. The cornstarch will first dissolve, then the mixture will turn almost transparent before turning a light golden brown colour. It will become stretchy, thick and gluey.

4. 4

   At this point you can test the consistency of the candy by dipping a spoonful in cold ice water. The candy should thicken and form a ball.

5. 5

   Turn off the heat and add the rose water and red food colouring. Stir to combine. Add in 1/2 cup of the chopped pistachios and mix well. Pour the mixture in the prepared pan. Working quickly, spread and smooth out the mixture. Sprinkle on the remaining 1/2 cup of the chopped pistachios and quickly and carefully press them into the base to ensure they stick well. Keep uncovered on the counter at room temperature for 8 hours or overnight.

6. 6

   The next day, mix the powdered sugar and the cornstarch together in a small bowl. Sprinkle 1/3 of the mixture evenly over a clean surface. Flip or place the Turkish delight on to it and remove the parchment or foil paper. Dust the top with an additional 1/3 of the powdered sugar mixture. Use an oiled knife to cut the Turkish delight into 36 small squares. Place in a bowl and dust with the remaining 1/3 of the powdered sugar mixture and gently shake to ensure all sides are coated to prevent stickiness.

7. 7

   Store in an airtight container at room temperature with parchment paper between every layer. It will keep up to 1 month.