Rose Turkish Delight | Jale's Turkish Delights

Sweet Chewy Candy Squares

4 c. Sugar
4 ¼ c. Water, divided
2 T. Lemon Juice
1 ¼ c. Cornstarch
1 tsp. Cream of Tartar
2 T. Rose Water
½ tsp. Salt
Red Food Coloring
¼ c. Powdered Sugar for coating
¼ c. Cornstarch for coating

This is just one delicious variety of the very popular Turkish Delight. For more information about this sweet treat in general check out my story on Turkish Delight.

Note: I recommend only making one batch at a time. Making a double batch or more at the same time doesn’t firm up correctly during the chilling process.

Before beginning to make the candy, prepare the dish so that when the mixture is hot and ready you can get it in the final dish before it hardens. Line an 8×8-inch glass baking dish with parchment paper (I made a diagonal cut about 2 inches deep in each corner so that the edges would easily fold over each other so that it does not bunch up in the corners of the dish). Liberally coat the bottom & sides with Cooking Spray.
Combine Sugar & 1 ½ c. Water in a medium pot on high heat. Use a candy thermometer and boil the syrup until it reaches 240^oF (this should take about 15-20 minutes).
Meanwhile, just before the syrup mixture is ready: In a separate and slightly larger pot whisk together 2 ¾ c. Water, Lemon Juice, Cornstarch, and Cream of Tartar over medium-high heat. Whisk continually and quickly to ensure no lumps form as the mixture heats. (Any lumps will end up as crystalized balls in the candy which will add a crunch that you don’t want in the soft, chewy squares.)
The mixture will quickly become the consistency of Vaseline. This is good, but makes stirring a bit more difficult. Slowly whisk in the boiling syrup about ¼ at a time. It is best to have 2 sets of hands for this part so that one person can continue whisking the entire time while the other pours. If your arm gets tired you can switch off, but it is important to continue whisking to ensure no lumps form.
Once all of the syrup is whisked into the cornstarch mixture, it will begin to thicken quickly. Reduce heat to low and set timer for 45 minutes. At this point you don’t need to whisk continually, but very often (about every 1 ½ minutes) to ensure it doesn’t burn to the bottom. The color may darken slightly (like a yellowish-brown) which is okay so long as it doesn’t burn and really turn a dark color.
After 45 minutes remove from heat, stir in Rose Water, Salt & Food Color. (The color will lighten slightly after it cools and is coated with powder so make it slightly more red than the final color you desire.)
Immediately pour thickened mixture into your prepared dish. Here again it is helpful to have 2 sets of hands to hold the pot and quickly scrape the mixture into the dish.
Refrigerate for at least 3 hours uncovered.
While it is cooling prepare the coating by mixing ¼ c. Powdered Sugar and ¼ c. Cornstarch together. Set aside.
After removing from refrigerator, liberally sprinkle the coating powder on top of the chilled candy so that the entire top is covered and no pink shows through.
Place a cutting board on top of the dish and flip upside down.
Remove dish and peel off parchment paper.
Liberally sprinkle the coating powder on top of the chilled candy (what was the bottom) so that it is entirely covered and no pink shows through.
Use a long, sharp knife to cut strips. The candy should have a soft chewy texture without being gooey.
Roll each strip into the extra coating powder to coat all sides. Then cut into squares and coat again.
Turkish Delight can be served immediately or set in a dish on the counter to enjoy later. It is best to enjoy homemade Turkish Delight within a couple days.