Page 46 - Englosh Version

Recipe

- Then turn the heat back to medium and simmer for approximately 45 minutes, s�rring
occasionally, un�l the mixture looks like thick golden-orange jelly.

- Turn off the heat, s�r in the rosewater, raspberry extract, orange extract, and salt. Add food
colouring if desired. Then pour half of the mixture into the prepared baking dish.

- Quickly sprinkle with chopped pistachios, and then pour the remaining candy mixture over the top
before it cools and becomes too thick to pour. (Two sets of hands in nice here as well. If you don’t
care that the pistachios are directly in the center of the candy, you can simply mix them into the
candy mixture and pour it in the pan all at once.)

- Place the dish in the refrigerator and chill for 30-60 minutes, un�l firm.

- Turn the Turkish delight out of the dish and peel off the foil. Use a sharp knife (or kitchen shears) to
cut the candy into approximately 100 �ny squares.

- Add powdered sugar to the empty baking dish. As you cut the candy pieces, give them a good
shake in the powdered sugar to coat them on all sides. The candy should be somewhat hard a�er
chilling, but will so�en as it sits at room temperature.

INSTRUCTIONS:

- NO CLUMPS! It’s highly important that you whisk the mixture well, at every step, to ensure there
are no clumps of corn starch le� in the mixture. These li�le bits of corn starch will turn hard like li�le
rocks in each piece of candy.

Once finished coa�ng all the candy pieces in sugar, move them to an air�ght container and keep at
room temperature for up to 4 weeks.

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