Instructions

• Prepare a 9 x 9 inch baking dish by lining it with foil and spraying the foil with nonstick cooking spray; set the dish aside. Set two large (4–6 quart) stock pots on the stovetop. Clip a candy thermometer to one pot.
• In the pot with the thermometer, combine 4 cups granulated sugar and 1 1/2 cups of the water. Place over high heat and bring to a boil, stirring only to dissolve the sugar initially.
• In the second pot, pour the remaining 2 3/4 cups water. Whisk in 3 tablespoons lemon juice, 1 1/4 cups cornstarch, and 1 teaspoon cream of tartar until completely smooth with no lumps.
• Place the second pot over high heat and whisk continuously until the cornstarch mixture becomes a thick, smooth, white paste that holds its shape (it will look like a dense, petroleum-jelly–like paste). Keep whisking to avoid lumps.
• Return your attention to the sugar syrup and continue boiling it until the candy thermometer reaches 240°F (soft-ball stage).
• When the syrup reaches 240°F, carefully and slowly pour the hot syrup into the cornstarch paste a little at a time while whisking or stirring constantly to prevent lumps. Pouring slowly and steady stirring is safer and helps incorporate the syrup smoothly.
• After all the syrup is incorporated, set the heat to medium and simmer the mixture, stirring occasionally, for about 45 minutes. The mixture should thicken and turn a golden‑orange, jelly-like consistency.
• Turn off the heat. Stir in 2 tablespoons rosewater (optional), 1 1/2 teaspoons raspberry extract, 1 1/2 teaspoons orange extract, and 1/2 teaspoon salt. Add 4–6 drops red food coloring (optional) if you want a pink/red color; stir until evenly distributed.
• Pour about half of the hot mixture into the prepared 9 x 9 inch baking dish. If using, quickly sprinkle 1/4 cup chopped pistachios evenly over the poured half.
• Immediately pour the remaining mixture over the top so it levels and covers the pistachios before the candy cools and thickens. If you prefer, you may stir the 1/4 cup chopped pistachios into the full mixture and pour it all at once instead of layering.
• Refrigerate the dish for 30–60 minutes, until the Turkish delight is firm to the touch.
• Line the empty baking dish (or a clean work surface) with the 1 cup powdered sugar. Turn the chilled Turkish delight out of the dish and peel off the foil.
• Using a sharp knife or kitchen shears, cut the candy into approximately 100 small squares. As you cut, toss or shake each piece in the powdered sugar to coat all sides; you can also dust the knife with powdered sugar between cuts to reduce sticking.
• Store the coated pieces in an airtight container at room temperature. The candy will be somewhat firm after chilling and will soften slightly as it sits at room temperature.