July 14, 2017
Desserts, Snacks, Middle Eastern,
Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Christmas, Entertaining, Passover, Potluck, Rosh Hashanah, Stove Top, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Sugar, Candy more
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"My favorite Turkish snack! The rosewater is delicate and delicious! Other flavorings can be used in place of rosewater. Most common are Orange Blossom Water and Almond."
Lightly oil a 12x8 inch pan or cookie sheet. Set aside.
Pour 2 1/2 cups water into a large, heavy-bottomed saucepan and bring to a boil. Add the sugar and stir until thoroughly dissolved. Remove from heat.
In a large bowl, blend the cornstarch and cream of tartar with 1 cup cold water. Gradually add the blended cornflour to the syrup, then return the saucepan to mediaum heat and stir until the mixture boils.
Reduce the heat and cook very slowly for 45 minutes, stirring often. During this time, the color will change from cloudy to clear and golden, and the mixture will thicken.
Add the rosewater and a few drops of food coloring, pour onto the prepared pan and leave to set. When firm and cool, cut into 3/4 inch squares. Combine the powdered sugar and 2 tablespoons of cornstarch. Toss the squares in the sugar mixture.
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Loved the taste but it was too soft for me to cut into cubes. I cooked it for over an hour but it never did get clear, for some reason! I love Turkish Delight and this had the great Rosewater flavour. I also didn't post a photo because I was out of red food colouring and the blue blobs just didn't look appealing for some reason - Lol! I will try this again. Thanks! :)
Thank you for sharing this recipe Lori, I was so happy to see it. I love Turkish Delight, rose, mint and hazelnut are my favorites. I also like the marshmallow varity. I found it was quick and easy to make with lovely results. Next time I will add more rosewater (personal preference only). Happily made and enjoyed for Turkey - CQ4.