Turkish Delight
Makes one 9- by 13-inch slab In the classic children’s books The Chronicles of Narnia, a little boy loves Turkish Delight so much that he trades his family for it. No need to swap your family or friends—they will surely thank you for sharing this delight with them. Any manufactured flavor can be used to…

CIA FOODIES


Turkish Delight

Makes one 9- by 13-inch slab In the classic children’s books The Chronicles of Narnia, a little boy loves Turkish Delight so much that he trades his family for it. No need to swap your family or friends—they will surely thank you for sharing this delight with them. Any manufactured flavor can be used to make Turkish Delight. Simply replace the rose water with the desired flavor, and, if desired, use a color compatible with the chosen flavor. Nuts may be included or omitted.

Ingredients

Sugar Syrup
  • 2 lb (4 cups) granulated sugar
  • 8 oz (1 cup) water
  • 1 tsp cream of tartar
Starch Paste
  • 4 1/2 oz (1 cup) cornstarch
  • 1 tsp cream of tartar
  • 24 oz (3 cups) water
Flavoring, Coloring, and Inclusions
  • 2 tsp rose water
  • 2 to 3 drops pink or red coloring
  • 12 oz (1 1/2 cups) shelled unsalted undyed pistachios
Coating
  • 2 oz (1/2 cup) confectioners’ sugar
  • 1 oz (1/4 cup) cornstarch

Directions

  1. Lightly oil a 9 × 13–inch baking pan, line with plastic wrap, and oil the wrap. Set aside.
  2. Combine the sugar, water, and cream of tartar for the sugar syrup in a 2-quart saucepan. Bring to a boil, cover, and allow to boil for 4 minutes without stirring.
  3. Remove the lid from the pan, insert a thermometer, and continue cooking until the sugar reaches 260°F. Remove from the heat, cover, and leave undisturbed.
  4. Mix together the cornstarch, cream of tartar, and water for the starch paste in a 4-quart saucepan.
  5. Stir constantly with a whisk over medium heat until the mixture thickens and boils. (It will be a very pasty, thick mixture.) Continue to stir and cook for 2 to 3 minutes.
  6. Stream the cooked sugar syrup into the starch paste while whisking on the heat.
  7. Bring the mixture to a gentle boil and continue whisking and cooking on low heat until the mixture is smooth and clear. This will take 20 to 25 minutes.
  8. Remove from the heat, stir in the rose water, coloring, and pistachios.
  9. Pour into the prepared pan, lay a piece of plastic wrap directly on top of the candy, and leave it to cool for at least 4 or 5 hours, or overnight.
  10. Sift together the confectioners’ sugar and cornstarch for the coating. Cut the candy into the desired size pieces and roll in the coating mixture.
  11. Store airtight at room temperature.

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