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Rosewater Turkish Delight

A classic chewy confection infused with fragrant rosewater and dusted with powdered sugar.

75 minMediumServes 16120 cal/serving

TurkishDessertStovetopVegetarianVeganHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 4 cups granulated sugar
  • 1.5 cups water
  • 2 tbsp fresh lemon juice, strained
  • 3 cups water
  • 1 cup cornstarch
  • 1 tsp cream of tartar
  • 3 tbsp rosewater
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup cornstarch, sifted

Instructions

  1. 1

    Line an 8-inch square pan with parchment paper and lightly coat with oil spray.

  2. 2

    In a saucepan over medium heat, combine 4 cups granulated sugar, 1.5 cups water, and 2 tbsp strained fresh lemon juice.

  3. 3

    Bring to a boil while stirring until dissolved, then simmer without stirring until a candy thermometer reads 240 degrees F.

  4. 4

    In a heavy pot, whisk together 3 cups water, 1 cup cornstarch, and 1 tsp cream of tartar until smooth.

  5. 5

    Cook the mixture over medium heat, whisking constantly until thick and paste-like.

  6. 6

    Slowly pour the hot sugar syrup into the cornstarch mixture, whisking continuously until smooth.

  7. 7

    Simmer over low heat for 45 minutes, stirring often, until the paste turns pale golden and very thick.

  8. 8

    Remove from heat and stir in 3 tbsp rosewater.

  9. 9

    Pour the hot mixture into the lined pan and let set at room temperature for 4 hours.

  10. 10

    Sift 1/2 cup sifted powdered sugar and 1/4 cup sifted cornstarch together in a bowl.

  11. 11

    Dust a cutting board with the sugar mixture, invert the set confection onto it, cut into squares, and toss pieces in the remaining coating mixture.

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Questions

What is Rosewater Turkish Delight?

A classic chewy confection infused with fragrant rosewater and dusted with powdered sugar. This reference files it under Turkish dessert: made on the stovetop, rated medium and about 75 minutes start to finish.

What internal temperature should Rosewater Turkish Delight reach?

For Rosewater Turkish Delight, the target internal temperature is 240 F (about 115 C), given in step 3. A probe thermometer removes the guesswork.

Why mix the cornstarch with water first in Rosewater Turkish Delight?

Step 4 reads: "In a heavy pot, whisk together 3 cups water, 1 cup cornstarch, and 1 tsp cream of tartar until smooth." Dry starch clumps the moment it meets hot liquid. The slurry in step 4 disperses it first, and it only thickens once the sauce comes back to a simmer.

What equipment do I need for Rosewater Turkish Delight?

Beyond a knife and a board, the method uses a probe thermometer (step 3) and parchment paper (step 1).

What can I use instead of cream of tartar in Rosewater Turkish Delight?

The entry for Rosewater Turkish Delight calls for 1 tsp cream of tartar. In its place: Twice the volume of lemon juice or white vinegar does the same job for egg whites.

Which part of Rosewater Turkish Delight can be done ahead?

Everything up to step 9. Step 9 is a built-in pause of 4 hours: "Pour the hot mixture into the lined pan and let set at room temperature for 4 hours." Do everything up to that point ahead of time and pick up at step 10 when you are ready to finish.

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