Turkish Delight Recipe

• 1½ cups Water
• 3 cups Sugar (granulated)
• 3 tbsp light Corn Syrup
• ½ cup Orange Juice
• 3 tbsp Orange Zest
• 3 (0.25 ounce) envelopes Gelatin (unflavored)
• ¾ cup Cornstarch
• ½ cup Cold Water
• 1 tbsp Vanilla Extract
• ¾ cup Pistachio Nuts (chopped)
• Confectioners' Sugar (for dusting)

• Take a large saucepan and combine together water, sugar and corn syrup, over medium-high heat.
• Cook the mixture while stirring frequently, till the temperature reaches 240 °F (115 °C) on a candy thermometer.
• Remove the mixture and keep aside.
• Take a small bowl and stir together orange juice and orange zest.
• Add gelatin and mix well. Set aside.
• Add cornstarch in ½ cup cold water, in a small bowl. Stir well to dissolve the cornstarch.
• Add the cornstarch to the hot sugar syrup.
• Return to medium-low heat and simmer till it gets very thick, stirring gently.
• Remove from heat and add the orange mixture.
• Add vanilla and pistachios.
• Take 8x8 inch pan and sprinkle it generously with confectioners’ sugar.
• Pour the prepared delight in the pan and allow it to cool in a cool, dry place, for about 3 to 4 hours. Do not refrigerate the preparation.
• When the Turkish delight has cooled down completely, sprinkle the top with a thick layer of confectioners’ sugar.
• Slice the delight into 1-inch squares and dredge each with confectioner’s sugar well.
• Store the confectionery in an airtight container, at room temperature.