Turkish Delight Recipe

How to make it

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• Line a 9 x 5-inch loaf pan with wax paper, overhanging the edges by at least 2 inches.
• Lightly oil the paper and set the pan aside.
• Combine the granulated sugar, 2/3 cup water, and cream of tartar in a heavy small saucepan,
• set over medium heat.
• Stir until the sugar is completely dissolved and the mixture comes to a boil.
• Clip a candy thermometer to the inside of the pan and cook without stirring until the syrup reaches 260°F (hard ball).
• Turn off the heat and cover the pan to keep the syrup warm.
• Combine the remaining 1 cup water with 2 cups confectioners' sugar and the cornstarch in a heavy medium saucepan.
• Set the pan over medium heat.
• Stir until the sugar and cornstarch completely dissolve and the mixture comes to a boil.
• It will quickly become a thick paste.
• Immediately add the warm sugar syrup and stir until the mixture is creamy white and smooth.
• Return the mixture to a boil and cook for 5 minutes, stirring constantly.
• Remove from the heat.
• Add the almond extract and the almonds all at once, and mix until thoroughly combined.
• Spread the mixture into the prepared loaf pan.
• Let the candy rest at room temperature overnight or until it is firm, at least 6 to 8 hours.
• Remove the candy from the pan by lifting the wax paper.
• Sprinkle the top of the candy with the remaining 1/4 cup confectioners' sugar.
• Cut the candy into bite-sized pieces and roll each piece in additional confectioners' sugar to keep them from sticking together.
• Store the sugared pieces in an airtight container, in layers separated by wax paper, at room temperature for up to 2 weeks.
• Makes about 1 pound.
• VARIATIONS
• Apricot Turkish Delight: Substitute 1/2 teaspoon vanilla extract for the almond extract and 1/2 cup finely chopped apricots for the almonds.
• Banana Almond Turkish Delight: Substitute 1 teaspoon natural or artificial banana flavoring for the almond extract.
• Lemon Turkish Delight: Substitute 1/2 teaspoon lemon extract for the almond extract.
• Mint Turkish Delight: Substitute 1 teaspoon mint extract or 1/4 teaspoon peppermint oil for the almond extract. Omit the nuts.
• Pistaschio Orange Turkish Delight: Substitute 2 teaspoons orange-flower water for the almond extract and 1/2 cup whole shelled pistachio nuts for the almonds.
• Red Hot Turkish Delight: Omit the almond extract and almonds. Instead, add 1 teaspoon crushed red chili flakes and 1/2 cup pecan pieces.
• Rose Turkish Delight: Substitute 2 teaspoons rose water for the almond extract.