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
1. Line a 9×9″ pan with aluminum foil. Spray with non-stick cooking spray.
2. In a large sauce pan over medium heat, add sugar, lemon juice and 1 1/2 cups of water.
3. Stir until sugar dissolves, and bring the mixture to a boil on high heat.
4. Brush down sides of the sauce pan with a pastry brush dipped in water. Insert a candy thermometer.
5. Assemble the remaining candy ingredients.
6. Continue to boil, without stirring until sugar syrup reaches 440˚F. Remove from heat and set aside.
7. In a second saucepan, whisk together remaining water, cornstarch and cream of tartar.
8. Place the saucepan over medium heat and bring the mixture to a boil, whisking constantly. The mixture will become thick and pasty.
9. Once the sugar syrup has cooled to 265˚F, slowly pour syrup into cornstarch mixture, whisking until it is fully incorporated.
10. 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.
11. After 1 hr, remove from heat and add rosewater.
12. Pour candy into prepared pan and allow it to set, uncovered, overnight on counter top.
13. The next day, remove the candy from the pan using the foil as handles. 14. Dust work station with powdered sugar, and flip candy onto surface. Remove foil and dust top with sugar.
15. Use oiled chef’s knife and cut Turkish Delight into small squares.
16. Dust with powdered sugar to prevent stickiness and store in an air-tight container.
Yield 25 pieces