I love Turkish Delight. This recipe only uses the microwave for cooking purposes, and is actually pretty darn good! It doesn't quite have as light of a texture as great Turkish Delight, but the time it saves makes up the difference!
2½ cup cold water
1¼ cup cornstarch
3 cup sugar
¼ cup light corn syrup
1½ Tbsp rosewater
½ Tbsp almond extract
2 drops red liquid food coloring
½ cup powdered sugar
Pour the water into a 4-quart glass bowl. Whisk in the ¾ cup cornstarch, ¼ cup at a time until dissolved. Microwave mixture for 2 minutes; whisk smooth.
Return to microwave and heat for 2-3 more minutes, or until the mixture starts to turn opaque. Whisk again - mixture should have the appearance of white paste.
Add sugar and corn syrup. Heat for 5 minutes in microwave. Remove bowl with pot holders and whisk smooth.
Heat for 5 more minutes; remove and whisk smooth again. At this point the mixture will be thick and translucent.
Heat for an additional 5 minutes and whisk in rosewater, almond extract, and food coloring. Whisk until mixture is smooth and color is evenly distributed.
Heat 3 more minutes in microwave. You'll know when the mixture is done when you try to whisk the mixture and a large portion of the candy batter holds in the balloon of your whisk.
Mixture will be very thick. If your batter has not reached consistency, heat at 3-minute intervals until consistency is achieved.
Grease the 8x8 or loaf pan with cooking spray or oil and pour in candy batter. Spray/grease the back of a spoon and spread candy evenly with the back of greased spoon. Let candy set up at room temperature until firm enough to handle. This may take several hours.
Turn the block of candy out on a cutting board dusted with cornstarch, and cut candy with a sharp knife, scissors, or pizza cutter into even 1” squares.
In a bowl, combine the remaining ½ cup cornstarch and ½ cup powdered sugar. Roll candy in mixture. Serve candy topped with pistachios on a tray with cocktail picks, or in individual paper cups.