Store in an airtight container between layers of waxed paper. Slice the candy into small squares with an oiled knife and dust the sides of each square with additional powdered sugar to prevent sticking. Flip it facedown into the powdered sugar, then peel the foil away and dust with more sugar. The next day, dust a clean counter or cutting board with powdered sugar, then lift the candy from the pan using the foil to help you. Pour the candy into the prepared pan and leave it uncovered to set overnight. Remove the pan from the heat and stir in the rose water or orange flower water and the food coloring. Reduce heat and simmer on low for about an hour, whisking every 8 to 10 minutes until the candy turns a light golden color and the consistency is thick and gluey. When the sugar syrup reaches 240, remove it from the heat and immediately start slowly and carefully pouring it into the cornstarch mixture while whisking to incorporate. Place the saucepan over medium heat and bring to a boil while constantly whisking - the mixture will become thick and paste-like. Combine the remaining 3 cups of water with the cornstarch and cream of tartar in a larger saucepan and whisk until the starch dissolves and no lumps remain. Meanwhile, gather the rest of the ingredients and start cooking the other components when the sugar reaches about 225.
Allow the sugar to continue boiling, but do not stir, until it reaches 240 degrees Fahrenheit on the thermometer, which will take up to an hour. With a wet pastry brush, brush down the sides of the pan to discourage crystallization and insert a candy thermometer to track the temperature. Stir until the sugar dissolves, and the mixture boils. Combine the sugar, 1-1/2 cups of water, and lemon juice in a saucepan over medium heat. Line a 9 by 9-inch pan with aluminum foil and spray the foil with nonstick cooking spray. Make sure to follow each step carefully to ensure that your Turkish delight sets up correctly.ġ-1/2 tablespoons rose water or orange flower waterĢ drops red or orange food coloring (optional) You may want a second set of hands to help you with this challenging but worthwhile recipe. If you can’t make it to Istanbul to pick up their version, you can try it yourself at home and impress your holiday guests with Turkey’s favorite candy. The Haci Bekir sweet shop in Istanbul has been selling Turkish delight - known as lokum in Turkish - since 1777 when the shop’s founder invented the sweet treat.
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