Pistachio turkish delight

 
                         PISTACHIO TURKISH DELIGHT
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Sugar
    3       c            Water
      1/4   ts           Tartaric acid
      3/4   c            Cornflour
    1 3/4   c            Icing sugar mixture
    1       t            Rosewater
    2                    Drops pink food colouring
      1/2   c            Shelled pistachios
      1/2   c            Cornflour, extra
      1/2   c            Icing sugar, extra
 
   Combine sugar and 1/2 cup water in saucepan, stir over
   low heat until sugar is dissolved. Bring to the boil,
   reduce heat until syrup reaches 115 degrees C when
   tested with a sweets thermometer or until syrup forms
   a soft ball when tested in a cup of cold water. Add
   tartaric acid, remove from heat.
   
   Combine cornflour and sifted icing sugar in a bowl,
   add 1/2 cup water, stir until smooth. Bring remaining
   water to the boil in small saucepan, whisk into the
   cornflour mixture. Return mixture to saucepan, stir
   over medium heat until mixture boils and thickens. Add
   syrup gradually, stirring constantly over heat.
   Continue to boil gently for 30 minutes, without
   stirring. Add rosewater, food colouring and
   pistachios. Pour mixture into greased 20 cm square
   pan. Stand for several hours until set. Cut into
   squares using a wet knife. Toss squares in combined
   sifted cornflour and icing sugar. Store in airtight
   container.
   
   Makes about 20.
  
 
 
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