Turkish Delights create a whimsical winter centrepiece you can eat.
4 cups white sugar
2 tsp lemon juice
4 1/2 cups water
1 1/4 cups cornstarch
1 tsp cream of tartar
1 1/2 Tbsp rosewater
1 cup powdered sugar
- Line a 9×9″ pan with aluminum foil. Spray with non-stick cooking spray.
- In a large sauce pan over medium heat, add sugar, lemon juice and 1 1/2 cups of water.
- Stir until sugar dissolves, and bring the mixture to a boil on high heat.
- Brush down sides of the sauce pan with a pastry brush dipped in water. Insert a candy thermometer.
- Assemble the remaining candy ingredients.
- Continue to boil, without stirring until sugar syrup reaches 440˚F. Remove from heat and set aside.
- In a second saucepan, whisk together remaining water, cornstarch and cream of tartar.
- Place the saucepan over medium heat and bring the mixture to a boil, whisking constantly. The mixture will become thick and pasty.
- Once the sugar syrup has cooled to 265˚F, slowly pour syrup into cornstarch mixture, whisking until it is fully incorporated.
- Reduce heat to low and simmer, whisking every 8-10 mins for about an hour, until the candy has turned a light golden-yellow and is very thick.
- After 1 hour, remove from heat and add rosewater.
- Pour candy into prepared pan and allow it to set, uncovered, overnight on counter top.
- The next day, remove the candy from the pan using the foil as handles.
- Dust work station with powdered sugar, and flip candy onto surface. Remove foil and dust top with sugar.
- Use oiled chef’s knife and cut Turkish Delight into small squares.
- Dust with powdered sugar to prevent stickiness and store in an air-tight container.
Yield 25 pieces