Recipe of the Week: Turkish Delight


The previous post that I just put up got me thinking about Turkish Delight.  Although I have to admit that I’ve never eaten it, I have a long history with it.  As a child, I loved the Chronicles of Narnia series.  For those that have read The Lion, the Witch, and the Wardrobe, you will probably remember that Edmund Pevensie loved the stuff and was easily tempted by the White Witch into doing horrible things all for the temptation of endless power… and Turkish Delight.

In my mind, I always had an image of my Mom’s Soda Cracker Candy that she made at Christmas.  However, when I was traveling in England in 2008, I found out that Turkish Delight contained… rosewater?  Although Turkish Delight bars are as common in England as Twix are in the U.S. … I couldn’t bring myself to try it.

But now, I’m rather intrigued that one of my readers makes it with geraniums (Attar of Roses Pelagonium to be specific).  So I did a little research and found this recipe:

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Ingredients:

  • 4 cups granulated sugar
  • 1 1/4 cups cornstarch
  • 1 teaspoon cream of tartar
  • 4 1/4 cups water
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons rosewater
  • 1 cup confectioners sugar
  • Vegetable oil or shortening

Preparation:

In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

 

 

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© Mertie Mae Botanics LLC and Horticulture Talk!, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mertie Mae Botanics LLC and Horticulture Talk! with appropriate and specific direction to the original content.

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One thought on “Recipe of the Week: Turkish Delight

  1. Pingback: Turkish Delight Recipe - ASIA TRAVEL PORTAL – ASIA TRAVEL PORTAL

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