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LOCATION: Recipes >> Middle Eastern >> Turkish Delight 17

Print this Recipe    Turkish Delight 17

PISTACHIO TURKISH DELIGHT

2 c sugar
3 c water
1/4 ts tartaric acid
3/4 c cornflour
1 3/4 c icing sugar mixture
1 t rosewater
2 drops pink food colouring
1/2 c shelled pistachios
1/2 c cornflour, extra
1/2 c icing sugar, extra

Combine sugar and 1/2 cup water in saucepan, stir over low heat
until sugar is dissolved. Bring to the boil, reduce heat until
syrup reaches 115 degrees C when tested with a sweets thermometer
or until syrup forms a soft ball when tested in a cup of cold water.
Add tartaric acid, remove from heat.

Combine cornflour and sifted icing sugar in a bowl, add 1/2 cup
water, stir until smooth. Bring remaining water to the boil in
small saucepan, whisk into the cornflour mixture. Return mixture
to saucepan, stir over medium heat until mixture boils and thickens.
Add syrup gradually, stirring constantly over heat. Continue to
boil gently for 30 minutes, without stirring. Add rosewater, food
colouring and pistachios. Pour mixture into greased 20 cm square
pan. Stand for several hours until set. Cut into squares using a
wet knife. Toss squares in combined sifted cornflour and icing
sugar. Store in airtight container.

Makes about 20.

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