Ingredients description:

  • 4 cups granulated sugar
  • 4 ½ cups water
  • 1 teaspoons lemon juice
  • 1 ¼ cup cornstarch (cornflour)
  • 1 teaspoon cream of tartar
  • 1 tablespoons rosewater (may be doubled)
  • ¾ cup confectioners’ (powdered) sugar
  • ½ cup chopped, toasted almonds (may be omitted)
  • red food coloring


  1. Combine 1 ½ cups water, sugar and lemon juice in a thick-based pan on low heat. Stir until sugar dissolves. Brush sugar crystals from the side of pan with a bristle brush dipped in cold water.

  2. Boil mixture until it reaches its "soft ball" stage, 240 °F on a candy thermometer. Remove pan from heat.

  3. Blend 1 cup cornstarch, cream of tartar and 1 cup cold water in thick-based pan until smooth. Boil remaining 2 cups of water and add to cornstarch mixture. Simmer on low heat, stirring constantly until mixture bubbles and thickens.

  4. Slowly combine the two mixtures, stirring constantly. Boil gently for 1 hour and 15 minutes, stirring occasionally. Mixture will become a pale golden color.

  5. Stir in rose water to taste and a few drops of red food coloring to make it pink. Blend in almonds, and remove from heat.

  6. Pour into a greased 9-inch square pan and allow to set for 12 hours.

  7. Mix confectioners' sugar with ¼ cup cornstarch and pour on a flat surface. Cut Turkish Delight into squares with a greased knife and roll each piece in the sugar mixture. Sprinkle remaining mixture over each layer of Turkish Delight. Store in a sealed container.

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