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Turkish Delight

Dan Kohler shows you how to make turkish delight candies.
Turkish Delight
Ingredients
  • 500g Sugar
  • 125g Corn Starch, plus more for dusting
  • 1/2 tsp. Cream of Tartar
  • 4 Mastic Crystals
  • 1/2 tsp Orange Blossom Water
  • 100g Pistachios, shelled and unsalted
  • 100g Almonds, peeled and chopped

Turkish Delights - Home & Family

Dan Kohler shows you how to make a delicious Middle Eastern treat and also explains the science behind it.

Intructions

1. In a medium sauce pan, add 500 grams of sugar to 600mL water. Stir together with the cream of tartar and bring everything to a low boil.

2. In a separate sauce pan, whisk the corn starch with 200mL water over low heat until a smooth paste has formed.

3. Stir the smooth paste into the hot, sugar syrup.

4. Time to begin stirring. Bring everything to a boil, then drop to a simmer. Stir as continuously as possible for about 50 minutes, until the mixture is thick and the spoon leaves a clean line through it.

5. Once the mixture is sufficiently thick, you’ll want to test it by scraping a small spoonful of the gelatinized stuff and dipping it into a cup of ice water. The gel should set and form a squishy lump when pressed between your fingers. Now is the time to add flavoring.

6. Stir in the mastic crystals, orange blossom water, and nuts.
Pour the gel into a prepared tray (greased and floured), then smooth the top with a wet spatula and let it set for a few hours. Dust the top with more corn starch, or cut into squares and roll it in rose petals and barberries (far more traditional flavorings).

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