Pomegranate Turkish Delight

Sweet Chewy Candy Squares 

• 3 ½ c. Sugar
• 1 ½ c. Water, divided
• 1 T. Lemon Juice
• 1 c. Cornstarch
• 2 c. Pomegranate Juice
• 1 tsp. Cream of Tartar
• 6 drops Red Food Color
• ½-¾ c. Pistachio Nuts, shelled
• 1 c. Finely shredded Coconut*

* You may notice on my pictures that I used a cheaper grade shredded coconut which mean I had bigger pieces which did not work as well for coating each candy square evenly. I suggest a finely shredded coconut for more even coating and a neater appearance.

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.

1. 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 with Coconut (about ½ cup).
2. Mix Sugar & 1 cup 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 minutes).
3. Meanwhile, just before the syrup mixture is ready: In a separate and slightly larger pot whisk together Lemon Juice, Cornstarch, Pomegranate Juice & the remaining ½ c. Water 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 you don’t want in the soft, chewy squares.)
4. Just as this mixture begins to thicken into a gel, 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.
5. 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 mixture will quickly become the consistency of Vaseline. This is good, but makes stirring a bit more difficult. You will get a good arm work out over the next 45 minutes! Feel free to switch to a spoon if the whisk clogged up with the thick mixture.
6. After 45 minutes, mix in the Food Color and Pistachio Nuts and remove from heat.
7. 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.
8. Use the remaining Coconut to cover the top liberally.
9. Refrigerate overnight or at least for 6 hours uncovered.
10. After removing from refrigerator, place a cutting board on top of the dish and flip upside down.
11. Remove dish and peel off parchment paper.
12. Use a long, sharp knife to cut strips. The candy should have a soft chewy texture without being gooey.
13. Roll each strip into the extra Coconut to coat all sides. Then cut into squares and coat again.
14. 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.

Lining the dish with parchment paper and Coconut

Ingredients for the Syrup (later I changed recipe to add lemon juice later)

Mixing the Syrup, ready to boil

Ingredients for 2nd pot

Combining mixtures

Mixed and ready to set the timer to cook for 45 minutes

15 minutes into cooking

After 30 minutes

45 minutes complete, now adding Nuts & Coloring

Pouring the completed mixture into the prepared dish

Sprinkling the top with Coconut

Cutting the chilled Turkish Delight