Turkish delight

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500 ml water

450 g sugar

150 g corn starch

1 tsp cream of tartar

2 vanilla pods

300 g pistachios



Cook corn starch, cream of tartar and the water in a pot while stirring. It will be very thick at this point, but thats normal.

Heat the sugar with enough water to cover to 118°.

Ad the sugar to starch mixture gradually on low heat, while stirring with a whisk.

Ad the scraped out vanilla pods and continue cooking on very low heat for about an hour, stirring occasionally.

Mix in the peeled pistachios.

Pour mixture in a very lightly oiled mould and leave to set.

When set, turn out on a cutting board and cut into squares.

Dust with a mixture of hals corn starch, half icing sugar.



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