Turkish Delight
“What would you like best to eat?” the White Witch asks Edmund, hoping to tempt him into betraying his siblings. Edmund takes comfort in the familiarity of the powdered sugar–dusted treat. Though I didn’t know what Turkish delight was, I could tell that for Edmund, it tasted of home and safety.
When I tried my first piece of Turkish delight as a student at BYU’s London Centre, I was shocked. It tasted of soap. To my inexperienced American palate, it took a few tries to develop a taste for what initially seemed too foreign to like. If the rose-flavored cubes reminded Edmund of home and safety, they will always remind me of childhood reading and new experiences abroad.
Ingredients
| 4 cups | Sugar |
| 4 1/2 cups | Water |
| 1 1/4 cups + 1/2 cup | Cornstarch |
| 1 teaspoon | Cream of tartar |
| 2 tablespoons | Lemon juice |
| 1/2 teaspoon | Salt |
| 2 tablespoons | Cooking rosewater (or 1/2 to 1 teaspoon of any flavored extract) |
| 1/2 cup | Powdered sugar |
| A few drops | Food coloring (optional) |
| 1/4 cup | Chopped pistachios or other nuts (optional) |
| 1/2 cup | Powdered sugar |
Makes 25 to 30 cubes.
Steps
In a large, 6-quart cooking pot, mix the sugar
and 1 1⁄2 cups of water. Begin to heat the mixture on high, checking the temperature with a candy thermometer.
While the sugar is heating, mix the 1 & 1/4 cups cornstarch with the remaining water in another large, 6-quart cooking pot. When the cornstarch mixture is perfectly smooth, whisk in the cream of tartar and lemon juice. Heat the cornstarch mixture on medium-high, whisking constantly, until it forms a thick, white, gelatinous paste that balls in the center of the pot. The paste should be perfectly smooth and lump free when you take it off the heat.
Once the sugar mixture has reached 240°F, carefully pour it, one cup at a time, into the hot cornstarch mixture, whisking to prevent lumps. Work quickly since the sugar mixture will thicken rapidly as it begins to cool. When it is completely incorporated, put the combined mixture back on medium-low heat. Simmer for about 45 minutes, stirring frequently, until it is golden and translucent. If you see crystals beginning to form on the bottom of your pan when you stir, reduce the heat.
Remove the mixture from the heat. Add the salt, rosewater or other flavoring, food coloring, and nuts. Mix thoroughly. Line a 9x9-inch pan with foil, spray with cooking spray, and pour the mixture into the foil-lined pan. Smooth the surface with a knife or rubber spatula. Place the pan in the fridge for an hour, or until the candy is completely cool, firm, and not sticky.
Upend the candy onto a cold cutting board or marble slab dusted with powdered sugar. Put the remainder of the powdered sugar into a small bowl. Cut the candy into small cubes with a knife or bench scraper. If your scraper or knife begins to get sticky, dust it with cornstarch or powdered sugar. If serving immediately, roll each cube in powdered sugar. If storing before serving, roll the cubes in the remaining cornstarch, and roll in powdered sugar before serving. Store in an airtight container in the fridge.