Title: Pistachio turkish delight
 Categories: Candies, Gift, Turkish
      Yield: 20 Servings
 
      2 c  Sugar
      3 c  Water
    1/4 ts Tartaric acid
    3/4 c  Cornflour
  1 3/4 c  Icing sugar mixture
      1 ts 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.