Turkish Delight Recipe
"It is very important that the right cornstarch be used. There are two types available in some countries — one is made from corn/maize; the other is made from wheat and called wheaten corn flour. Use the one made from corn, otherwise your Turkish delight will not remain thick during the lengthy cooking...."
INGREDIENTS
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Notes and Substitutions:
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Note: Try these variations.
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Crème de menthe: Replace the rosewater and red food coloring with 2 tablespoons crème de menthe liqueur and a little green food coloring. Omit the nuts.
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Orange: Use 1-2 tablespoons orange flower water instead of rosewater; use orange food coloring.
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Vanilla: Use 2 teaspoons vanilla extract instead of rosewater and coloring, and stir in ½ cup toasted chopped almonds or chopped walnuts. Do not blanch the almonds.
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4 cups sugar
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1 teaspoon lemon juice
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4 1/2 cups cold water
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1 1/4 cups cornstarch
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1 teaspoon cream of tartar
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1-2 tablespoons rosewater
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Red food coloring
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1/2 cup chopped, toasted unblanched almonds (optional)
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Cooking spray or vegetable oil, for the cake pan
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1/2 cup confectioners' sugar
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