Turkish Delight


4 cups granulated sugar
1 1/4 cups cornstarch
1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 1/2 tablespoons rosewater
1 cup icing sugar
Vegetable oil


1. Grease the sides and bottom of your baking pan with vegetable oil. Line with wax paper and grease the wax paper

2. Combine lemon juice, sugar and 1 1/2 cups water in a saucepan and put on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil

3. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside

4. Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat and stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency

5. Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low and allow to simmer for 1 hour, stirring frequently

6. Once the mixture has become a golden color, stir in rosewater and pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight

7. Once it has cooled overnight, sift together icing sugar and remaining cornstarch

8. Turn over baking pan containing Turkish delight onto clean counter and cut with oiled knife into desired lengths

9. Coat with icing sugar mixture

10. Serve or store in airtight container

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