Delightfully Sweet

Turkish Delight is an old-fashioned jelly-like candy traditionally made in the flavors of lemon and rosewater, though in the Middle East it may come in other forms made from chopped dates, pistachios, hazelnuts, and walnuts. You may be most familiar, as I am, with products from Liberty Orchards with names like Aplets and Cotlets featuring fresh fruit flavors. (These can often be purchased on close out at stores like Ross and Big Lots.) Today, as I was meandering through the sale section at World Market, I came across a box of Turkish Delight imported from Istanbul in the traditional rose water and lemon flavor combination (which I had never eaten). Since the box was marked down to $1.25 (from $4.99) because of an impending sell by date, I decided to give it a shot. The candy's lovely pale blush color is only enhanced by the light coating of powdered sugar that creates a little cloud of pixie dust when the box is opened. Upon first bite the flavor is a subtle lemon, but the after taste is not citrus - presumably because of the flavoring from the rose water. The scent, too, hints at blooming roses coupled with the sweet smell of lemon zest. Overall the candy is excellent with its lightly chewy (but not sticky) texture.

Thinking I might make some of my own, I discovered the following recipe at About.com. However, considering the amount of time the confection takes, I'm not sure it is worth the effort if the candy is available at a low cost (like today's box). Given the full price version, though, it doesn't look difficult - only time consuming.

Turkish Delight
Ingredients:

4 cups granulated sugar
4.5 cups water, divided use
2 tsp lemon juice
1.25 cups cornstarch
1 tsp cream of tartar
1.5 tbsp rosewater
2-3 drops red food coloring
1 cup powdered sugar

Preparation:
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside for now.

2. Place the sugar, lemon juice, and 1.5 cups of the water in a medium saucepan over medium heat. Stir until the sugar dissolves, and bring the mixture to a boil. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.

3. Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 degrees on the candy thermometer.

4. When the sugar syrup is around 225 degrees, begin to get the rest of the candy ingredients prepared. Place the remaining 3 cups of water in another, slightly larger, saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps. Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly. The mixture will become thick and pasty.

5. Once the sugar syrup is at 240 degrees, remove it from the heat. Slowly, carefully, pour it into the cornstarch mixture, whisking until it is fully incorporated.

6. Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the candy has turned a light golden-yellow color and is very thick and gluey.

7. After an hour, remove from the heat and stir in the food coloring and the rosewater. Pour the candy into the prepared pan and allow it to set, uncovered, overnight.

8. The next day, remove the candy from the pan using the foil as handles. Dust your work station with the powdered sugar, and flip the candy onto the powdered sugar. Remove the foil from the back and dust the top with the sugar. Use an oiled chef’s knife to cut the Turkish Delight into small squares. Dust each side of the square with powdered sugar to prevent stickiness.

9. Turkish Delight is best soon after it is made. It doesn’t keep very well, but if you want to try keeping it, store it in an airtight container with waxed paper between the layers, and dust the sides with powdered sugar again before serving.

Some comments suggested more rose water would improve the candy. Apparently rose water is available at most health food stores and some gourmet markets, but be sure to buy the pure kind rather than the rose oil mixed with water. If you have rose bushes of your own, directions for making rose water (through distillation) are available on the net. This candy is an interesting treat that would make an excellent holiday gift, so I think I'll be giving it a go when fall rolls around.