Proust’s madeleine, Charles Arrowby’s toast, Edmund’s enchanted Turkish Delight. Don’t you love a character with a penchant for a particular food? I first made Turkish Delight for my Honey Girl and my Sweet Boy years ago when we were reading The Lion, The Witch, and The Wardrobe. I was more interested in the candy than the book, truth be told. We made a batch and sort of forgot about it until we revived the recipe a few years ago when my Honey Girl was in high school and I was missing having little ones. I’ve included it in the Christmas baking list since. 
It’s a nice contrast to the rich treats that surround it: butter cookies, fudge, caramels. Plus, it’s very quick to make, and a pretty jewel of a treat both before and after you’ve given it a gentle snowfall of confectioners’ sugar. The rosewater gives it a delicate floral perfume and flavor, but you could use cherry, mint, orange, or lemon extract if the rosewater doesn’t appeal to you. In fact, it would be a nice kiddy treat with a fruit flavoring. I’m partial to the rosewater and, like Edmund, find it pretty irresistible.
Music for making Turkish Delight
Be a kid again: A Classic Cartoon Christmas
This recipe is part of the Cookie Baking and Candy Making Plan for Christmas 2010 (here).
Turkish Delight Tips
I use Certo brand liquid pectin. You may have to hunt a bit for it outside the jam and jelly season. I looked at four stores before I got wise and picked up the phone. Cub Foods in Minnesota carries it year round. Amazon also carries it and would be an easy option if you plan ahead.
Rosewater-scented Turkish Delight
Adapted from Christmas Sweets by Georgeann Brennan
Yield: about 64 little squares
Ingredients:
2 T. water
2 three-ounce packets plus I T. liquid pectin
½ t. baking soda
1 ¼ c. light corn syrup
¾ c. sugar
1 t. rosewater, or other extract
2 drops red food coloring, if desired
1 T. fresh lemon juice
confectioners’ sugar for dusting
Method:
- In a large saucepan, combine the water and pectin. Stir in the baking soda. The mixture will foam and become frothy.
- In another large saucepan, combine the corn syrup and sugar.
- Place both pans over high heat and bring to a boil stirring constantly. Cook four to five minutes.
- When the pectin mixture has stopped foaming and the sugar is boiling, slowly pour the pectin into the sugar, stirring constantly. Boil for one minute stirring constantly.
- Add the rosewater and the food coloring, if using, and stir. Remove from the heat and stir in the lemon juice.
- Pour into an eight-inch square glass baking dish and let stand until firm, about three to four hours.
- Cut the Turkish Delight into one-inch squares and dust them with confectioners’ sugar. Allow them to dry on a rack at room temperature overnight.
- Dust the squares with confectioners’ sugar again and place them between layers of waxed paper in a tin. They will keep for about three weeks.
Storage tips here.
Resources for hard-to-find ingredients here.
{ 5 comments… read them below or add one }
Is this the candy that the winter witch offers?
Yes!
These look absolutely amazing!!
Hi- I have been having trouble getting this recipe to set fully. Is there a trick to it? Can it be fixed?
Oh, I’m so sorry. There isn’t any special trick. Six+ ounces of liquid pectin should have done the job. As far as a fix, I’d consult Harold McGee or Shirley Corriher. If it’s still truly in a liquid state you might try additional pectin or gelatin. If it’s wobbly, perhaps try melting it over the stove and stirring in additional thickener. Best of luck. Let me know if you sort it out.