Grandma's Turkish Delight
Submitted by Jaime
Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis heirloom recipe transforms simple pantry staples into jewel-toned confections that melt on your tongue.
The secret lies in boiling the sugar-cornstarch mixture to exactly 220°F, creating that signature chewy texture without gelatin.
Tuck toasted almonds or pistachios into the warm syrup, then watch each piece transform under a snowy blanket of powdered sugar.
Kitchen Tips
- Use a candy thermometer for precision; reaching 220°F ensures the perfect chewy texture without being sticky
- Cover the pot during the last 5 minutes of boiling to prevent crystallization on the sides
- Oil your pan generously so the candy releases cleanly when cool
- Store pieces in an airtight container with parchment between layers to prevent sticking
Variations
- Classic Rose: Use rosewater with pink food coloring and chopped pistachios
- Citrus Burst: Swap in orange or lemon extract with matching yellow or orange coloring
- Coconut Dream: Roll finished pieces in shredded coconut instead of powdered sugar
Ingredients
Directions
Dissolve sugar and cornstarch in water.
Add cream of tartar.
Boil to 220 degrees F.
Cover pot the last 5 minutes. Add flavor and food color.
Add nuts if desired.
Pour into oiled shallow pan.
When cool, cut into squares and roll each piece in sifted powdered sugar.
Store in plastic bag.
Comments
What do you do if it turns green?
what is the name of your school!!!