I love the movie the Chronicles of Narnia, so when I saw the dessert that Edmund was so enamored with I knew I wanted to try making it. The first few times I tried, it was pretty much a disaster. I don’t think that it was all my fault, some of the recipes I tried were missing some pretty important steps and tips on how to do things. So I ended up making a combination recipe that was part of three recipes and some tips and tricks of my own to make things go better.
This candy is extremely sweet, so be warned!
- 4 cups granulated sugar
- 4 1/2 cups water
- 2 teaspoon lemon juice
- 1 1/4 cups cornstarch
- 1 teaspoon cream of tartar
- 1 1/2 tablespoon rose water
- 3 small drops of red food coloring
- 1 cup powdered sugar
- Take a 8 x 8 pan and line it with tin foil. Press the foil flat to sides and bottom. Spray with cooking spray
- In a medium sauce pan, over medium heat stir the sugar, lemon juice and 1.5 cups of water until dissolved and boiling. Scrape the sides of the pan clean
- Insert a candy thermometer and boil until the temperature is 240 degrees
- In a large sauce pan over medium heat mix the cornstarch , cream of tartar and water with a whisk. When the cornstarch dissolves turn up the heat to high until the mixture boils then reduce heat and stir till the mixture thickens
- When the sugar mixture reaches 240 degrees, pour it into the cornstarch mixture, slowly, whisking the entire time to fully mix the two.
- Turn the heat down to low and simmer for one hour, stirring gently every 10 minutes. The mixture should now be light gold in color and thick and pasty in consistency
- Remove the pan from heat and drop in the food coloring and rosewater, stirring until a uniform color
- Pour the mixture into the tin foil covered pan and allow to set uncovered, overnight
- The next day, cover a cutting board with powdered sugar. Pull out the candy by the tin foil and flip upside down on the cutting board
- Remove the tin foil and heavily sprinkle the top of the candy with powdered sugar
- Lightly oil your knife, and cut the candy into 1 to 2 inch squares
- Place some powdered sugar in a bowl and pick up each piece of candy with oiled fingers and roll in the powdered sugar, then place in a serving bowl
Turkish Delight is best if eaten the same day it is made, but if you want to try to store it, place in an air tight container with waxed paper between the layers.