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Turkish Delight
Makes about 1 pound.

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.


Apricot Turkish Delight: Substitute 1/2 teaspoon vanilla extract
for the almond extract and 1/2 cup finely chopped apricots for the

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

Rose Turkish Delight: Substitute 2 teaspoons rose water for the
almond extract.


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