Turkish Delight

A bowl of Turkish Delight sits beside a cup of tea.

Reminiscent of Narnia, Turkish Delight tempts with notes of Chambord, rosewater, and raspberry. While you indulge in this delicate treat, come along with the Victoria Classics Book Club as we read the story that inspired our recipe: The Lion, the Witch and the Wardrobe by C. S. Lewis.

Turkish Delight
 
Makes approximately 80 pieces
Ingredients
  • 1 cup cornstarch
  • 4¼ cups water, divided
  • 1 teaspoon cream of tartar
  • 3½ cups granulated sugar
  • ½ cup light corn syrup
  • 1 tablespoon Chambord
  • 2 teaspoons rose water
  • 1 teaspoon imitation raspberry extract
  • 1 drop red food coloring
  • ½ cup confectioners' sugar, plus more for dusting
Instructions
  1. Line a 9x9-inch baking pan with plastic wrap and spritz lightly with cooking spray.
  2. In a large enameled Dutch oven, whisk together cornstarch, 3 cups water, and cream of tartar.
  3. In a medium saucepan, combine granulated sugar, corn syrup, and remaining 1¼ cups water, being careful not to get sugar on sides of pan. Bring mixture to a boil over medium-high heat, stirring occasionally to make sure sugar granules have dissolved, and cook for 8 to 9 minutes. Once mixture is boiling, do not stir. Cook, without stirring, until a candy thermometer inserted into center of mixture registers 230º, 7 to 8 minutes more.
  4. Once sugar syrup reaches 230º, place cornstarch mixture over medium-high heat. Cook, stirring constantly, until mixture comes to a boil, 7 to 8 minutes. Let boil for 2 minutes, stirring constantly (mixture will be very thick). Turn off heat, leaving mixture on the burner.
  5. Once sugar syrup reaches 250º, remove from heat. (Syrup can sit a few minutes off the heat if cornstarch mixture is not ready yet.) Carefully pour syrup into cornstarch mixture in batches, stirring well with a wooden spoon to combine after each addition. Bring to low boil over medium heat; reduce heat to medium-low and simmer, stirring frequently (every 5 to 10 minutes) with a spoon, scraping bottom and sides of pan, until mixture is thick and a light golden color, 1 hour 15 minutes to 1 hour 30 minutes.
  6. To mixture, add Chambord, rose water, raspberry extract, and food coloring; stir to combine.
  7. Pour mixture into prepared pan. Lightly spray a piece of plastic wrap with cooking spray, and place directly on surface of mixture, patting into an even layer. Allow mixture to set at room temperature for 8 hours or overnight.
  8. Remove plastic wrap and turn out candy mixture onto a work surface lightly dusted with confectioners' sugar. Spray a kitchen knife with cooking spray, and cut candy into 1-inch strips. Spray knife again and cut strips into 1-inch squares. Place candies in remaining ½ cup confectioners' sugar, rolling to coat. Store in an airtight container for up to 1 week.

 

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