Pistachio Turkish Delight

Instructions

1. Step 1

   Line the baking pan with parchment and lightly oil it. Sift 4 ½ tbsp (35 gr) cornstarch with the powdered sugar, dust a thin layer over the parchment, and reserve the remaining coating mixture.

   Ingredients used: 35.0 gr Cornstarch, 60.0 gr Powdered Sugar, 10.0 ml Vegetable Oil

   Cookware: fine mesh sieve, mixing bowl, parchment paper, Square Baking Pan

2. Step 2

   Whisk 1 cup (120 gr) cornstarch, 1 ½ cup (375 ml) water, and the cream of tartar until completely smooth. Set the slurry aside.

   Ingredients used: 120.0 gr Cornstarch, 2.0 gr Cream Of Tartar, 375.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Combine the granulated sugar, 1 cup (250 ml) water, and lemon juice in the medium saucepan. Bring to a boil over medium heat, then cook without stirring until the syrup reaches 115°C.

   Timer: 15 min (fixed)

   Ingredients used: 600.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 250.0 ml Water

   Cookware: Candy Thermometer, medium saucepan

4. Step 4

   Pour the prepared starch slurry into the large saucepan. Cook over medium heat, whisking continuously, until it becomes a thick, translucent paste.

   Timer: 5 min (fixed)

   Cookware: large saucepan, whisk

5. Step 5

   Slowly pour the hot syrup into the starch paste while whisking continuously. Mix until smooth and evenly combined.

   Cookware: large saucepan, medium saucepan, whisk

6. Step 6

   Reduce to low heat and cook, stirring frequently with a heatproof spatula, until the mixture is deep golden, very thick, and pulls cleanly from the pan.

   Timer: 50 min (fixed)

   Cookware: Heatproof Spatula, large saucepan

7. Step 7

   Remove the pan from the heat. Stir in the rose water and pistachios until evenly distributed.

   Ingredients used: 100.0 gr Pistachio, 15.0 ml Rose Water

   Cookware: Heatproof Spatula, large saucepan

8. Step 8

   Transfer the mixture to the prepared baking pan and spread it into an even layer. Cool uncovered at room temperature until completely set.

   Timer: 480 min (fixed)

   Cookware: Heatproof Spatula, Square Baking Pan

9. Step 9

   Turn the set candy onto the cutting board, peel away the parchment, and dust it with some reserved coating mixture. Cut into 36 cubes and toss every cut surface in the remaining coating mixture.

   Cookware: Chef Knife, cutting board, mixing bowl, parchment paper, Square Baking Pan