Mastic Turkish Delight

Turkish delight is not easy to get right. The secret lies in the soft: texture of the sweet and thus in the cooking of the sugar. If not cooked enough, it will stay too soft; too long on the heat and it will harden as it cools. As a result, you need to watch the consistency of the sugar paste very carefully during cooking; before taking it off the heat, it should be like a dense, malleable rubber.