I haven’t read a lot of muggle fantasy books but there’s one series I have and this treat is in it!
I promise these are not magicked to make you betray your family though.
You can switch extra flavours for other fruits you like as well. Apple strawberry is very good! Just use EXTRACTS, not flavouring.
You will need!
- 4 cups granulated sugar
- 4 ¼ cups water divided
- 3 tablespoons lemon juice
- 1 ¼ cups cornstarch
- 1 teaspoon cream of tartar
- 2 tablespoons rosewater (optional)
- 1 ½ teaspoon raspberry extract
- 1 ½ teaspoon orange extract
- ½ teaspoon salt
- ¼ cup chopped pistachios (optional) *can use other nuts*
- 1 cup powdered sugar
- 4-6 drops red food coloring (optional) *can use other colors*
- Cooking spray
- Measuring cups
- Measuring spoons
- 2 large pots
- Candy Thermometer
- 9×9 baking dish
- VERY sharp knife
- Set two large 4-6 quart stock pots on the stovetop. Attach a candy thermometer onto one pot. Then set out a 9X9 inch baking dish. Line it neatly with foil, then spray it generously with nonstick cooking spray. Set aside.
- Pour 4 cups of sugar and 1 ½ cups of water in the pot with the thermometer. Set on high heat and bring to a boil. Continue to boil until the sugar syrup reaches 240 degrees F.
- Meanwhile, pour the remaining 2 ¾ cups water in the second pot. Whisk in the lemon juice, cornstarch and cream of tartar, making sure there are NO clumps. Turn the heat on high and continue whisking until the mixture forms a thick white paste that resembles petroleum jelly. Again, whisk well to insure there are NO clumps.
- Once the sugar syrup reaches the desired temperature, slowly and carefully pour the hot syrup into the cornstarch paste, a little at a time, making sure there are NO clumps. (This is safest with two sets of hands.)
- Then turn the heat back to medium and simmer for approximately 45 minutes, stirring occasionally, until the mixture looks like thick golden-orange jelly.
- Turn off the heat, stir in the rosewater, raspberry extract, orange extract, and salt. Add food coloring if desired. Then pour half of the mixture into the prepared baking dish.
- Quickly sprinkle with chopped pistachios, then pour the remaining candy mixture over the top before it cools and becomes too thick to pour. Alternatively you can also just mix them in the candy mix as a whole if you don’t care about placement.
- Place the dish in the refrigerator and chill for 30-60 minutes, until firm.
- Turn the Turkish delight out of the dish and peel off the foil. Use a sharp knife (or kitchen shears) to cut the candy into approximately 100 tiny squares.
- Add powdered sugar to the empty baking dish. As you cut the candy pieces, give them a good shake in the powdered sugar to coat them on all sides.
- The candy should be somewhat hard after chilling, but will soften as it sits at room temperature.
NO CLUMPS! It’s highly important that you whisk the mixture well, at every step, to ensure there are no clumps of cornstarch left in the mixture. These little bits of cornstarch will turn hard like little rocks in each piece of candy.
Once finished coating all the candy pieces in sugar, move them to an airtight container and keep at room temperature for up to 4 weeks.