Turkish Delight
 
Makes approximately 80 pieces
Ingredients
  • 1 cup cornstarch
  • 4¼ cups water, divided
  • 1 teaspoon cream of tartar
  • 3½ cups granulated sugar
  • ½ cup light corn syrup
  • 1 tablespoon Chambord
  • 2 teaspoons rose water
  • 1 teaspoon imitation raspberry extract
  • 1 drop red food coloring
  • ½ cup confectioners' sugar, plus more for dusting
Instructions
  1. Line a 9x9-inch baking pan with plastic wrap and spritz lightly with cooking spray.
  2. In a large enameled Dutch oven, whisk together cornstarch, 3 cups water, and cream of tartar.
  3. In a medium saucepan, combine granulated sugar, corn syrup, and remaining 1¼ cups water, being careful not to get sugar on sides of pan. Bring mixture to a boil over medium-high heat, stirring occasionally to make sure sugar granules have dissolved, and cook for 8 to 9 minutes. Once mixture is boiling, do not stir. Cook, without stirring, until a candy thermometer inserted into center of mixture registers 230º, 7 to 8 minutes more.
  4. Once sugar syrup reaches 230º, place cornstarch mixture over medium-high heat. Cook, stirring constantly, until mixture comes to a boil, 7 to 8 minutes. Let boil for 2 minutes, stirring constantly (mixture will be very thick). Turn off heat, leaving mixture on the burner.
  5. Once sugar syrup reaches 250º, remove from heat. (Syrup can sit a few minutes off the heat if cornstarch mixture is not ready yet.) Carefully pour syrup into cornstarch mixture in batches, stirring well with a wooden spoon to combine after each addition. Bring to low boil over medium heat; reduce heat to medium-low and simmer, stirring frequently (every 5 to 10 minutes) with a spoon, scraping bottom and sides of pan, until mixture is thick and a light golden color, 1 hour 15 minutes to 1 hour 30 minutes.
  6. To mixture, add Chambord, rose water, raspberry extract, and food coloring; stir to combine.
  7. Pour mixture into prepared pan. Lightly spray a piece of plastic wrap with cooking spray, and place directly on surface of mixture, patting into an even layer. Allow mixture to set at room temperature for 8 hours or overnight.
  8. Remove plastic wrap and turn out candy mixture onto a work surface lightly dusted with confectioners' sugar. Spray a kitchen knife with cooking spray, and cut candy into 1-inch strips. Spray knife again and cut strips into 1-inch squares. Place candies in remaining ½ cup confectioners' sugar, rolling to coat. Store in an airtight container for up to 1 week.
Recipe by Victoria at https://victoriamag.com/turkish-delight/