Turkish Delight

In a large, heavy-bottomed saucepan, combine 1 1/2 cups water, granulated sugar, and light corn syrup. Bring to a boil over medium-high heat, stirring frequently to dissolve the sugar. (5 minutes)

Continue cooking, stirring occasionally, until the mixture reaches 240°F (115°C) on a candy thermometer. This may take some time, so be patient. Remove from heat and keep warm. (15-20 minutes)

In a small bowl, whisk together the freshly squeezed orange juice and finely grated orange zest. Sprinkle the unflavored gelatin over the mixture and let it bloom for 5-10 minutes until softened. (5-10 minutes)

In a separate small bowl, dissolve the cornstarch in 1/2 cup of cold water, creating a smooth slurry. (1 minute)

Return the saucepan with the sugar syrup to medium-low heat. Gradually whisk in the cornstarch slurry, stirring continuously to prevent lumps from forming. (2 minutes)

Simmer gently, stirring constantly, until the mixture becomes very thick and translucent. This will take some time, but the mixture will go from opaque to clear in color, so be patient. (15-20 minutes)

Remove the syrup from the heat. Stir in the orange juice and gelatin mixture, vanilla extract, and chopped pistachios. Mix well to ensure all ingredients are evenly distributed. (2 minutes)

Generously sprinkle an 8x8-inch baking pan with confectioners' sugar, coating the bottom and sides. (1 minute)

Pour the Turkish Delight mixture into the prepared pan, spreading it evenly. (1 minute)

Let the Turkish Delight cool completely in a cool, dry place (not the refrigerator) until set, which will take approximately 3 to 4 hours. (3-4 hours)

Once cooled, sprinkle the top with another thick layer of confectioners' sugar. (1 minute)

Cut the Turkish Delight into 1-inch squares. (5 minutes)

Dredge each square generously in confectioners' sugar, coating all sides. (5 minutes)

Store the Turkish Delight at room temperature in an airtight container to maintain its texture.