Turkish Delight with Variations
cmsudairy
The soft texture of this chewy candy comes from the cornstarch. The dried
fruits and nuts give it the traditional flavor. Be untraditional: try the
variations and then start to come up with your own.
3/4 cup granulated sugar
1-2/3 cups water
1/8 teaspoon cream of tartar
2 1/4 cups confectioners' sugar, plus additional for coating
1/2 cup cornstarch
1/2 teaspoon almond extract
1/2 cup slivered almonds, toasted
Vegetable oil for greasing the pan
Line a 9 x 5-inch loaf pan with wax paper, overhanging the edges by at least 2
inches. Lightly oil the paper and set the pan aside.
Combine the granulated sugar, 2/3 cup water, and cream of tartar in a heavy
small saucepan, set over medium heat. Stir until the sugar is completely
dissolved and the mixture comes to a boil.
Clip a candy thermometer to the inside of the pan and cook without stirring
until the syrup reaches 260 F (hard ball). Turn off the heat and cover the pan
to keep the syrup warm.
Combine the remaining 1 cup water with 2 cups confectioners' sugar and the
cornstarch in a heavy medium saucepan. Set the pan over medium heat. Stir until
the sugar and cornstarch completely dissolve and the mixture comes to a boil.
It will quickly become a thick paste. Immediately add the warm sugar syrup and
stir until the mixture is creamy white and smooth. Return the mixture to a boil
and cook for 5 minutes, stirring constantly. Remove from the heat.
Add the almond extract and the almonds all at once, and mix until thoroughly
combined. Spread the mixture into the prepared loaf pan. Let the candy rest at
room temperature overnight or until it is firm, at least 6 to 8 hours.
Remove the candy from the pan by lifting the wax paper. Sprinkle the top of the
candy with the remaining 1/4 cup confectioners' sugar. Cut the candy into
bite-sized pieces and roll each piece in additional confectioners' sugar to
keep them from sticking together.
Store the sugared pieces in an airtight container, in layers separated by wax
paper, at room temperature for up to 2 weeks.
Makes about 1 pound.
VARIATIONS
Apricot Turkish Delight: Substitute 1/2 teaspoon vanilla extract for the almond
extract and 1/2 cup finely chopped apricots for the almonds.
Banana Almond Turkish Delight: Substitute 1 teaspoon natural or artificial
banana flavoring for the almond extract.
Lemon Turkish Delight: Substitute 1/2 teaspoon lemon extract for the almond
extract.
Mint Turkish Delight: Substitute 1 teaspoon mint extract or 1/4 teaspoon
peppermint oil for the almond extract. Omit the nuts.
Pistaschio Orange Turkish Delight: Substitute 2 teaspoons orange-flower water
for the almond extract and 1/2 cup whole shelled pistachio nuts for the
almonds.
Red Hot Turkish Delight: Omit the almond extract and almonds. Instead, add 1
teaspoon crushed red chili flakes and 1/2 cup pecan pieces.
Rose Turkish Delight: Substitute 2 teaspoons rose water for the almond extract.
Recipe from "The Ultimate Candy Book" by Bruce Weinstein
http://www.sudairy.com/mer/recipes.html
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