Turkish Delight

Method10 steps

1. 1

   Step 1: Line a 9-inch pan with foil and lightly coat with cooking spray. Set aside.

   Uses Cooking spray, as needed to grease the lined pan

2. 2

   Step 2: Mix the sugar (4 cups), lemon juice (2 teaspoon) and 1½ cups water in a saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture boils.

   Uses 4 cups sugar · 1½ cups water for the sugar syrup · 2 teaspoon lemon juice

3. 3

   Step 3: Once boiling, stop stirring and continue boiling until the syrup reaches the source’s soft-ball endpoint of 235°F (about 113°C), measured with a candy thermometer.

   Uses Dissolved boiling sugar and lemon syrup

4. 4

   Step 4: While the syrup heats, mix the remaining 3 cups water with the cornstarch (1 1/4 cups) and cream of tartar (1 tbsp) in another saucepan. Heat over medium heat, stirring continuously until smooth and boiling.

   Uses Remaining 3 cups water for starch mixture · 1 1/4 cups cornstarch · 1 tbsp cream of tartar

5. 5

   Step 5: Remove the syrup from the heat at its target temperature. Carefully pour it into the hot starch mixture and whisk thoroughly to combine.

   Uses Sugar syrup at 235°F soft-ball endpoint · Boiling cornstarch and cream-of-tartar mixture

6. 6

   Step 6: Lower the heat and cook for about 1 hour, whisking at least every 5–8 minutes, until light golden, very thick and sticky.

   Cook candy mixture · 60 minUses Combined sugar syrup and starch mixture

7. 7

   Step 7: Remove from the heat after the mixture reaches the thick sticky endpoint. Stir in the food-grade rose water (1½ tbsp) and three drops colouring.

   Uses Cooked thick golden lokum mixture · 1½ tbsp food-grade rose water · 3 drops red food colouring

8. 8

   Step 8: Pour into the prepared pan and leave to set overnight, uncovered as the source directs.

   Uses Rose-flavoured lokum mixture · Greased foil-lined 9-inch pan

9. 9

   Step 9: The next day, dust a clean work surface with some of the confectioners’ sugar. Unmould the set candy and coat its surfaces in the sugar.

   Uses Overnight-set rose lokum · Some of the 1 cup confectioners’ sugar for coating; reserve the rest

10. 10

    Step 10: Cut into small squares with a sharp knife. Coat the cut surfaces with the remaining confectioners’ sugar and serve.

    Uses Unmoulded sugar-coated rose lokum · Remaining confectioners’ sugar for cut surfaces