From Food Adventures (in fiction!) (with small adaptations to my kitchen)
The original recipe has cream of tartar, which I was out of (I use it about once a year and think I finally threw out my small container and forgot about it). However, it is mainly used to make things acidic – and this also has lemon juice – I think it’s ok to omit.
The White Witch’s Turkish Delight
- 1 tablespoon vegetable oil
- 3 tablespoons lemon juice (about 1 lemon)
- 4 cups granulated sugar
- 4 1/2 cups water (divided)
- 2 cups + 1 tablespoon cornstarch
- 1 cup + 1 tablespoon powdered sugar
- 1 tablespoon rosewater
- red food coloring
Line a 9×9 baking pan with baking parchment (some hanging over the edge) and set aside.
In a saucepan, mix lemon juice, granulated sugar, and 1 1/2 cups water. Turn heat to medium high and cook, stirring occasionally, until mixture is light amber (LIGHT amber, I think mine went a little long), and a drop of the sugar mixture holds a ball shape when dropped in cold water (240° on a candy thermometer).
In another saucepan, combine 1 cup of cornstarch and 3 cups water and gently stir until dissolved (no lumps). Turn heat to medium and bring to a low bowl, stirring constantly until it is thick. Remove from heat, and stir a bit more, then pour into the sugar mixture and throughly combine.
Put saucepan back on medium heat, bring to a low bowl, and stir constantly for 40 minutes.
Remove from heat and stir in rosewater and several drops of food coloring (just a drop or two for light pink, 6 or 7 for a darker red). Pour into the pan, and spread with a spatula. Whisk together 1 tablespoon cornstarch and 1 tbsp powdered sugar and sift over the top. Let sit uncovered for several hours to overnight.
Use the parchment paper to lift the gelled mixture onto a cutting board. Using an oiled knife, cut into cubes. On a plate, mix together 1/2 cup of cornstarch and 1/2 cup of powdered sugar. In batches, roll the cubes in the cornstarch/powdered sugar and toss lightly in a mesh strainer to remove the excess powder. (You can add another 1/2 cup each of cornstarch and powdered sugar to the plate when it starts to run low).
Store uncovered (like in a paper bag) with a little extra powder.