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Armenian Christmas Turkish Delight

3 cups regular white sugar
1-1/2 cup water
3 tbsp. white corn syrup
3 env. unflavored gelatin
1 lemon
3/4 cup cornstarch
1/2 cup cold water to dissolve cornstarch
1 tbsp. rose water
3/4 cup coarsely chopped pistachio nuts
Confectioners' sugar


Cook sugar with water and corn syrup in a heavy-bottomed saucepan until mixture forms a soft ball when a little is dropped in cold water, or reaches 240 F. on a candy thermometer. Keep hot. Soften gelatin in lemon juice. Dissolve cornstarch in 1/2 cup cold water and pour into hot syrup. Simmer slowly until very thick. Remove from heat, add gelatin and lemon juice and stir until gelatin dissolves. Stir in rose water and nuts. Sprinkle a thick layer of confectioners' (icing) sugar in an 8-inch square pan. Pour in candy and let set in a cool dry place (not the refrigerator) for 3 to 4 hours. Top with a layer of Confectioners' sugar and cut into 1-inch squares. Dredge lightly in additional icing sugar and store in an airtight container. Makes about 5 dozen pieces. Variation: This candy can be colored with 2 or 3 drops of red or green food coloring, which is added to the mixture with rose water and nuts. It is not quite as customery for this to be done in Armenia as it is in Turkey. Visions of SugarPlums

Source: www.foodgeeks.com