Ingredients:

  • 1 cup (240 ml) cold water
  • 1 cup (120g) cornstarch (US) / cornflour (UK)
  • 3 cups (600g) granulated sugar
  • 1 1/2 cups (360 ml) water
  • 1/4 teaspoon cream of tartar
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons rosewater
  • 1 cup (120g) shelled, unsalted pistachios, roughly chopped
  • Red food coloring (optional, a few drops; gel or liquid)
  • 1/2 cup (60g) powdered sugar (US) / icing sugar (UK)
  • 1/4 cup (30g) cornstarch (US) / cornflour (UK)

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a bowl, whisk together the cold water and cornstarch until smooth and no lumps remain. Set aside.
  3. In the saucepan, combine the sugar, water, and cream of tartar. Cook over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, bring to a boil and cook without stirring until the mixture reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
  4. Reduce the heat to low. Slowly pour the starch slurry into the hot sugar syrup, whisking constantly to prevent lumps from forming. This is crucial!
  5. Continue cooking over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and becomes very sticky. This will take approximately 45-60 minutes. The mixture should be thick enough to coat the back of a spoon. It will also change from opaque to translucent. Visual cue: you should be able to see the bottom of the pot briefly as you stir.
  6. Remove from heat. Stir in the rosewater, lemon juice and a few drops of food coloring (if using). Fold in the chopped pistachios, ensuring they are evenly distributed.
  7. Pour the mixture into the prepared pan, spreading it evenly. Let it cool completely at room temperature for at least 4 hours, or preferably overnight. Do not refrigerate.
  8. Once completely cooled and firm, lift the Turkish Delight out of the pan using the parchment paper overhang. Cut into small squares or rectangles using a sharp knife.
  9. In a bowl, combine the powdered sugar and cornstarch. Sift the mixture over the Turkish Delight pieces, coating them completely.