Homemade Turkish Delight Candy

Make the sugar syrup: Add sugar, lemon juice, lemon zest and 1 1/2 cups of water to a pot over medium heat. Once the sugar is completely melted turn down the heat to a simmer. Cook for another 10 mins or so or until the temperature of the syrup is between 235-240°F (113-116°C). Use a food thermometer to check the temperature. Note: If you don’t have a food thermometer you can check readiness by dropping a bit of the syrup into a bowl of water. If the syrup forms into a soft pliable ball it is ready. This is the softball test.

Make the starch paste: While the syrup is simmering quickly make the starch paste by mixing the starch, cream of tartar and 2 cups water in another pot over a low heat. Stir until a thick paste forms. Remove from heat.

Combine: Once the sugar syrup has reached the right temperature remove from heat. Put the starch pot back on stove over the lowest heat setting and pour the sugar syrup in three portions, stirring to incorporate each time until smooth.

Cook the candy: Turn the heat up until the mixture starts to bubble. Then turn down the heat to a simmer and let cook for about an hour. In the beginning stir with slow moves every couple of minutes. The mixture will gradually thicken and turn a yellow color. Keep on cooking and stirring until the mixture leaves the sides and bottom of the pan cleanly. It’s really important that it is cooked quite dry.

Add the flavoring: When you think the mixture is dry enough stir in the rose essence and add enough food gel to achieve a pale pink color. Note that a little food coloring gel goes a long way so add a dab at a time until your desired color is reached. Cook for a minute more.

Let the candy set: Pour gel candy into a parchment paper lined tray. Smooth the top with a lightly oiled spatula. Let the candy set for 24 hours at room temperature. The candy should not stick to your finger at all.

Cut and powder: Mix 3 tbsp powdered sugar and 3 tbsp cornstarch together. Dust a working surface with the mixture then flip the candy top side down onto it. Peel off the parchment paper. Dust the top and sides with sugar/starch mixture. Use a lightly oiled knife to cut the candy into squares of your desired size. Dust all the cut sides generously with sugar/starch mixture to prevent the squares from sticking together. Tada! Your Turkish Delight is ready to enjoy!

Storage: Store in an airtight container at room temperature. Place a sheet of parchment paper between the layers of candy. Keeps for up to a month.