Turkish Delight

This appealing candy is easy to make at home. Rosewater can be found at
specialty food stores. When the sugar syrup boils, coat the inside of
the saucepan with a brush dipped in water to prevent sugar crystals
from forming.

Makes 80 pieces.
Total time: 2 hours.

4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
red food coloring (optional)
1 cup confectioners sugar

Oil a 9-inch square pan. Line with plastic wrap and oil the plastic
wrap. In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups
of
the water, and the lemon juice. Stir until the sugar dissolves and the
mixture boils. Reduce the heat and simmer gently, without stirring,
until the mixture reaches the soft-ball stage (240 F on a candy
thermometer). Remove the pan from the heat.
In a second large heavy saucepan over medium heat, stir together 1 cup
cornstarch and the cream of tartar. Gradually stir in the remaining 3
cups of water until no lumps remain. Stir constantly, until the mixture
boils and is a thick, gluey paste.
Slowly pour the hot sugar, water, and lemon juice syrup into the
cornstarch mixture, stirring constantly. Reduce the heat and simmer,
stirring often to prevent sticking, for about 1 hour, or until the
mixture has become a pale golden color.

Stir in the rosewater and tint as desired with food coloring. Pour the
mixture into the prepared pan and spread evenly. Cool to room
temperature and let stand, uncovered, overnight to set.
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto
a large cutting board. Turn the Turkish delight out and cut into 1-inch
squares with an oiled knife. Roll pieces in the sugar mixture to coat
well. Store in an airtight container with sheets of waxed paper, dusted
with the sugar mixture, separating every layer.

Source: <http://www.christmas-joy.com/recipes/turkishdelight.htm>



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